CN112690347A - Method for fermenting Pu' er tea by using ganoderma lucidum fungi - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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Abstract
The invention provides a method for fermenting Pu' er tea by using ganoderma lucidum fungi, which is characterized by comprising the following steps: A. mixing according to the following mass ratio: the raw tea is water and ganoderma lucidum fungus nutrient solution =1: 0.4-0.6: 0.1-0.3; the ganoderma lucidum fungus nutrient solution is as follows: 0.1-0.3% of protease, 10-35% of glucose, 15-30% of ganoderma lucidum fungi and the balance of water; B. the mixed tea leaves are sent to a multi-layer conveying mesh belt in a fermentation container; C. sealing and fermenting for 20-25 days in a fermentation container at 40-65 deg.C and 78-88% relative humidity to obtain Pu' er tea. The Pu ' er tea has more outstanding efficacy by the synergistic effect of the ganoderma lucidum fungi and the inherent substances in the Pu ' er tea, and is greatly superior to the Pu ' er tea produced by the traditional process. The Pu 'er tea fermentation device is sanitary, controllable in temperature and humidity, capable of automatically turning tea leaves, capable of improving the quality of Pu' er tea, capable of shortening the fermentation time, capable of saving labor and capable of reducing labor cost.
Description
Technical Field
The invention relates to a method for fermenting Pu 'er tea, in particular to a method for fermenting Pu' er tea by using ganoderma lucidum fungi, belonging to the technical field of tea processing.
Background
The Pu' er tea is a unique and famous tea in China, has bright and ruddy liquor color, sweet taste and mellow and fragrant smell, is not only a beverage which is commonly used by people to quench thirst, but also a recognized health-care tea beverage which has the functions of clearing away heat and toxic materials, quenching thirst and promoting the production of body fluid, strengthening the spleen and warming the stomach, refreshing and restoring consciousness, reducing fat and losing weight, preventing and resisting cancer and delaying senility. Has been deeply popular and loved by consumers at home and abroad for a long time. Pu 'er tea is written into Hongdou dream by a Cao Xue celery, a big literature in China, and the Pu' er tea is wonderfully described in war and peace book by Tuo Toerstai, a big literature in Russia.
The traditional Pu 'er tea is prepared by selecting sun-dried green raw tea of special big tree tea leaves in Yunnan as a raw material, performing ground pile fermentation for 510 days, then performing ditch opening, air drying, bagging and stacking, and continuing storage and aging, wherein the longer the storage and aging time is, the better the quality is, the more the taste is, and therefore, only Pu' er tea has the highest collection value in all tea leaves.
However, the existing Pu' er tea fermentation process has the following defects: firstly, ground pile fermentation is quite unsanitary; secondly, the pile temperature is difficult to control, and the pile temperature distribution is uneven, so that the fermentation of the tea is influenced, and the tea is carbonized due to high temperature, therefore, a large amount of manual work is needed to turn the pile for many times to reduce the temperature and homogenize the temperature, thereby increasing the labor intensity of personnel and being not beneficial to reducing the production cost; thirdly, in the fermentation process of the Pu' er tea, a large amount of tea is caked due to thermal physical reaction and enzyme change chemical reaction, and deblocking is carried out by using a deblocking machine when turning piles each time, so that the loss of the tea is up to 30 percent, and the quality of the tea is directly influenced; fourthly, the fermentation process period of the Pu 'er tea is long, the production efficiency is low, and the production of the Pu' er tea is restricted.
Disclosure of Invention
In order to overcome the defects and shortcomings of the conventional Pu 'er tea processing, improve the pile fermentation mode of the Pu' er tea with backward, unsanitary and unstable quality, realize standardized production and improve the quality of the Pu 'er tea, the invention provides a method for fermenting the Pu' er tea by using ganoderma lucidum fungi.
The invention is realized by the following technical scheme: a method for fermenting Pu' er tea by using ganoderma lucidum fungi is characterized by comprising the following steps:
A. mixing the raw tea, water and the ganoderma lucidum fungus nutrient solution according to the following mass ratio:
the raw tea is water and ganoderma fungus nutrient solution, wherein the ratio of the water to the ganoderma fungus nutrient solution is 1: 0.4-0.6: 0.1-0.3;
the ganoderma lucidum fungus nutrient solution consists of the following components in percentage by mass:
B. b, conveying the tea leaves mixed in the step A onto a multi-layer conveying mesh belt in a fermentation container, and controlling the thickness of the tea leaves on the conveying mesh belt to be 40-70 cm;
C. and (3) carrying out closed fermentation for 20-25 days under the conditions that the temperature in the fermentation container is 40-65 ℃ and the relative humidity is 78-88%, wherein the tea leaves automatically fall onto a lower-layer conveying mesh belt from an upper-layer conveying mesh belt by controlling the movement of the conveying mesh belt, and the tea leaves are automatically turned over at least once and are uniformly heated to obtain the Pu' er tea.
The Ganoderma fungus is crushed Ganoderma obtained by pulverizing fresh Ganoderma.
The protease is one or more of bromelain, papain and amylase, and the mixture ratio of the protease and the papain is arbitrary.
The fermentation container in the step B comprises a shell with a feeding hole and a discharging hole on the upper layer and a cavity in the shell, wherein a plurality of conveying mesh belts which are distributed in an upper layer and a lower layer and have opposite conveying directions are arranged in the cavity of the shell, and the discharging end of the upper layer of conveying mesh belt is positioned above the feeding end of the lower layer of conveying mesh belt so as to control the operation of the conveying mesh belts, so that the tea leaves on the upper layer of conveying mesh belt automatically fall onto the lower layer of conveying mesh belt, and simultaneously, the automatic turning and uniform temperature of the tea leaves are completed.
The shell is provided with a hot air port with a fan, and the hot air port is connected with a hot air pipe so as to provide hot air for heating for the cavity of the shell according to requirements.
The shell is provided with an air exhaust and moisture exhaust port with a fan so as to exhaust hot air for cooling and moisture reduction according to requirements.
The top of the shell is provided with a spray head so as to spray water to the tea leaves on the conveying net belt according to the requirement and supplement moisture.
The invention has the following advantages and effects: by adopting the technical scheme, the fermented Pu ' er tea contains ganoderma lucidum polysaccharide capable of regulating immunity, reducing blood sugar, reducing blood fat, resisting oxidation, resisting aging and resisting tumors by directly fermenting the sun-cured raw tea of the big tree tea by using ganoderma lucidum fungi, and the fermented Pu ' er tea is complementary with the synergistic effect and the advantages of the tea polysaccharide, tea polyphenol, caffeine, theanine and other substances in the Pu ' er tea, so that the effect of adding one to more than two is achieved, and the function and the effect of the obtained Pu ' er tea are more prominent and are greatly superior to that of the Pu ' er tea produced by the traditional process. Meanwhile, the whole fermentation process is completed on a plurality of conveying mesh belts which are distributed at the upper layer and the lower layer and have opposite conveying directions, and the tea leaf fermentation device is sanitary, controllable in temperature and humidity, and capable of controlling the operation of the conveying mesh belts to enable tea leaves on the upper layer conveying mesh belts to automatically fall onto the lower layer conveying mesh belts and complete automatic turning and temperature equalization of the tea leaves, fundamentally solves the problems of caking, carbonization and the like caused by uneven temperature, ensures the fermentation quality, improves the quality of Pu 'er tea, shortens the fermentation time, particularly completes the whole fermentation process in a full-automatic mode, greatly saves labor, reduces labor cost, and provides reliable technical support for the automatic and standardized production of the Pu' er tea.
Drawings
FIG. 1 is a schematic view of the structure of the present invention.
Detailed Description
The present invention will be further described with reference to the following examples.
The fermentation container provided by the invention comprises a feeding port 3 and a discharging port 6 arranged on the upper belt, a shell 1 with a cavity in the shell, three conveying mesh belts 2, 7 and 8 which are distributed in an upper layer and a lower layer and have opposite conveying directions are arranged in the cavity of the shell 1, the discharging end of the upper conveying mesh belt is positioned above the feeding end of the lower conveying mesh belt, a hot air port 9 with a fan is arranged on the shell 1, and the hot air port 9 is connected with a hot air pipe 10 so as to provide hot air for heating for the cavity of the shell according to requirements; the shell 1 is provided with an air exhaust and moisture exhaust port 5 with a fan so as to exhaust hot air for cooling and moisture reduction according to requirements; the top of the shell 1 is provided with a spray head 4 so as to spray water to the tea leaves on the conveying net belt 2 according to the requirement and supplement moisture.
Example 1
A method for fermenting Pu' er tea by using ganoderma lucidum fungi is characterized by comprising the following steps:
A. mixing the raw tea, water and the ganoderma lucidum fungus nutrient solution according to the following mass ratio:
the raw tea is water and the ganoderma fungus nutrient solution is 1:0.4: 0.1;
the ganoderma lucidum fungus nutrient solution consists of the following components in percentage by mass:
the Ganoderma fungus is crushed fungus obtained by pulverizing fresh Ganoderma;
B. b, conveying the tea leaves mixed in the step A to upper and middle layer conveying mesh belts 2 and 7 in a fermentation container from a feed port 3, and controlling the thickness of the tea leaves on the conveying mesh belts 2 and 7 to be 40 cm;
C. and (2) sealing and fermenting for 10 days under the conditions that the temperature in the fermentation container is 40 ℃ and the relative humidity is 78%, controlling the movement of the upper-layer conveying mesh belts 2 and the middle-layer conveying mesh belts 7 to enable the tea leaves to automatically fall onto the lower-layer conveying mesh belt 8 and the upper-layer conveying mesh belt 2 to automatically fall onto the middle-layer conveying mesh belt 7 in sequence through the middle-layer conveying mesh belt 7, automatically completing primary tea leaf turning and uniform temperature, continuing to seal and ferment for 12 days under the conditions that the temperature is 40 ℃ and the relative humidity is 78%, and then controlling the movement of the middle-layer conveying mesh belts 7 and the lower-layer conveying mesh belts 8 to enable the fermented Pu' er tea to be discharged from a discharge port 6, thereby completing the.
The content of tea polyphenol in the conventional Pu' er tea is 19.11%, the content of catechin is 10.22%, the content of theanine is 1.85%, and the content of caffeine is 4.75%.
The Pu 'er tea of the embodiment 1 has the polyphenol content of 26.33 percent, the catechin content of 15.34 percent, the theanine content of 2.47 percent and the caffeine content of 5.04 percent, has high antioxidant activity and better comprehensive performance than the prior Pu' er tea.
Example 2
A method for fermenting Pu' er tea by using ganoderma lucidum fungi is characterized by comprising the following steps:
A. mixing the raw tea, water and the ganoderma lucidum fungus nutrient solution according to the following mass ratio:
the raw tea is water, namely the ganoderma lucidum fungus nutrient solution which is 1:0.6: 0.3;
the ganoderma lucidum fungus nutrient solution consists of the following components in percentage by mass:
the Ganoderma fungus is crushed fungus obtained by pulverizing fresh Ganoderma;
B. b, conveying the tea leaves mixed in the step A to upper and middle layer conveying mesh belts 2 and 7 in a fermentation container from a feed port 3, and controlling the thickness of the tea leaves on the conveying mesh belts 2 and 7 to be 70 cm;
C. and (2) sealing and fermenting for 10 days under the conditions that the temperature in the fermentation container is 65 ℃ and the relative humidity is 88%, controlling the movement of the upper-layer conveying mesh belts 2 and the middle-layer conveying mesh belts 7 to enable the tea leaves to automatically fall onto the lower-layer conveying mesh belt 8 and the upper-layer conveying mesh belt 2 to automatically fall onto the middle-layer conveying mesh belt 7 in sequence through the middle-layer conveying mesh belt 7, automatically completing one-time tea leaf turning and uniform temperature, continuing to seal and ferment for 10 days under the conditions that the temperature is 65 ℃ and the relative humidity is 88%, and then controlling the movement of the middle-layer conveying mesh belts 7 and the lower-layer conveying mesh belts 8 to enable the fermented Pu' er tea to be discharged from a discharge port 6, thereby.
The content of tea polyphenol in the conventional Pu' er tea is 20.11%, the content of catechin is 10.22%, the content of theanine is 2.01%, and the content of caffeine is 4.75%.
The Pu 'er tea of the embodiment 2 has the advantages of 26.03% of polyphenol, 14.48% of catechin, 2.47% of theanine and 5.04% of caffeine, has high antioxidant activity and better comprehensive performance than the existing Pu' er tea.
And (3) measuring the content of tea polyphenol:
refer to GB/T8313-2002 (Hangzhou tea research institute of China general marketing Co., Ltd., 2002) and make modifications. Preparing a standard stock solution of tea polyphenol with the concentration of 500 mug/mL, adding 2mL of pure water into each 10mL volumetric flask, then adding 2.5mL of ferrous tartrate solution, then adding 0.0mL, 0.2mL, 0.4mL, 1mL, 2mL and 3mL of standard stock solution respectively, and fixing the volume to a scale line by using a phosphate buffer solution with the pH value of 7.5 respectively to prepare a series of standard working solutions with the concentrations of 0 mug/mL, 10 mug/mL, 20 mug/mL, 50 mug/mL, 100 mug/mL, 150 mug/mL and 600 mug/mL respectively, and finally measuring the absorbance of the series of standard working solutions at the wavelength of 540nm by using a spectrophotometer to draw a standard working curve.
Weighing 1.0g of ground Pu-erh tea sample of examples 1 and 2 respectively, placing into a 500mL conical flask, adding 300mL of boiled pure water, leaching in boiling water bath for 20min (shaking at intervals of 5 min), filtering with a vacuum filtration device, pouring all the filtrate obtained by filtering into a 500mL volumetric flask, cooling the filtrate to room temperature, adding pure water to constant volume, and shaking uniformly to obtain the Zijuan tea sample test solution. 2mL of pure water was added to a 10mL volumetric flask, 2.5mL of ferrous tartrate solution was added, 1mL of the sample solution was accurately aspirated, the solution was poured into the volumetric flask through a 0.45 μm syringe filter, the volume was fixed by a phosphate buffer solution having a pH of 7.5, the solution was shaken, and finally the absorbance of the sample solution was measured at a wavelength of 540nm using a spectrophotometer.
Determination of caffeine, amino acid and catechin content:
preparing a test solution: respectively weighing 1.0g of ground Pu' er tea samples of examples 1 and 2 in 500mL conical flasks, adding 300mL of boiling pure water, leaching in a water bath for 30min (shaking uniformly at intervals of 5 min), then performing suction filtration by using a vacuum suction filtration device, pouring all filtrate obtained by suction filtration into a 500mL volumetric flask, cooling the filtrate to room temperature, performing constant volume by using pure water, shaking uniformly, finally injecting into a 1mL sample feeding bottle by using a 0.22 mu m syringe type filter membrane, and waiting for detection on a machine.
Preparing a standard working solution: preparing a standard stock solution with the concentration of 1000 mug/mL, diluting the stock solution into a series of standard working solutions with the concentrations of 0 mug/mL, 10 mug/mL, 20 mug/mL, 50 mug/mL, 100 mug/mL, 200 mug/mL and 600 mug/mL, filtering the working solutions into a 1mL sample injection bottle by using a 0.22-mu-m syringe type filter membrane, and waiting for detection on a machine.
Reference is made to methods in GB/T8313-2018 (hougzhou tea institute, et al, 2018b, of china general venture co-joined), GB/T30483-2013 (hougzhou tea institute, national tea quality supervision and inspection center, 2013c, of china general venture co-joined), and literature (sundao li, et al, 2011b), with minor modifications. Catechin and gallic acid determination chromatographic conditions: agilent C18 column (particle size 5 μm, 250 mm. times.4.6 mm); mobile phase A: 9% acetonitrile-1.5% glacial acetic acid solution; mobile phase B: 80% acetonitrile-1.5% glacial acetic acid solution; flow rate of mobile phase: 1.0 mL/min; column temperature: 35 ℃; ultraviolet detection wavelength: 278 nm; sample introduction amount: 10 mu L of the solution; gradient conditions: gradient elution, procedure is shown in tables 2-3.
Tables 2 to 3: gradient program for HPLC detection of catechins and gallic acid
Reference is made to methods in GB/T23193-2017 (Hangzhou tea institute, Inc. of China, Inc., 2017) and the literature (Jingyongji, Wang pistil, 2018) with minor modifications. Theanine determination chromatographic conditions: agilent C18 column (particle size 5 μm, 250 mm. times.4.6 mm); the mobile phase A is 0.05% acetic acid water; mobile phase B: methanol; flow rate of mobile phase: 1.0 mL/min; column temperature: 35 ℃; ultraviolet detection wavelength: 274 nm; sample introduction amount: 10 μ L. Gradient conditions: gradient elution, procedure is shown in tables 2-4.
Tables 2 to 4: gradient program for HPLC detection of theanine
The method of the caffeine content determination reference (wang light path, et al, 2017), modified slightly. Chromatographic conditions for caffeine determination: agilent C18 column (particle size 5 μm, 250 mm. times.4.6 mm); mobile phase A: 0.5% acetic acid water; mobile phase B: methanol; flow rate of mobile phase: 1.0 mL/min; column temperature: 35 ℃; ultraviolet detection wavelength: 203 nm; sample introduction amount: 10 mu L of the solution; gradient conditions: gradient elution, procedure is shown in tables 2-5.
Tables 2 to 5: gradient procedure for HPLC detection of caffeine
Comparative drinking test:
100 tea volunteers, 70 of whom were males and 30 of whom were females, with an average age of: in the age of 45, the patients with high blood lipid are generally divided into two groups of test groups and one group of comparison groups, wherein each group in the two groups of test groups comprises 35 persons and the comparison group comprises 30 persons, the two groups of test groups respectively drink the Pu 'er tea of the embodiment 1 and 2, the comparison group drinks conventional Pu' er tea, 1 liter of Pu 'er tea is drunk up every morning to afternoon, and the Pu' er tea is drunk for one month continuously, and all medicaments are stopped taking in the period, and the result shows that:
1/4 was reduced in 30 of 35 of a group of trials, and 5 remained unchanged in blood fat; 1/4 was reduced in all of the 35 patients in the other group, and the blood fat in 4 patients remained unchanged; 70 people have smooth stool, full spirit, mild temperament, full energy and no increase of weight, and people with stomachache and stomach cold do not feel uncomfortable in stomach due to the beneficial flora in the Pu' er tea.
In 20 of 30 persons in the control group, the blood fat is reduced 1/5, and the blood fat of 10 persons is maintained unchanged without increasing the weight.
The Pu ' er tea has the functions of reducing blood fat and maintaining the blood fat unchanged, and the symptoms of deficient fire such as dry mouth or bitter mouth and the like are eliminated, and especially, the Pu ' er tea of the invention contains probiotics beneficial to human bodies, so the effect is better than that of the existing Pu ' er tea.
Claims (7)
1. A method for fermenting Pu' er tea by using ganoderma lucidum fungi is characterized by comprising the following steps:
A. mixing the raw tea, water and the ganoderma lucidum fungus nutrient solution according to the following mass ratio:
the raw tea is water and ganoderma lucidum fungus nutrient solution =1: 0.4-0.6: 0.1-0.3;
the ganoderma lucidum fungus nutrient solution consists of the following components in percentage by mass:
0.1 to 0.3 percent of protease
10-35% of glucose
15 to 30 percent of ganoderma lucidum fungus
The balance of water;
B. b, conveying the tea leaves mixed in the step A onto a multi-layer conveying mesh belt in a fermentation container, and controlling the thickness of the tea leaves on the conveying mesh belt to be 40-70 cm;
C. and (3) carrying out closed fermentation for 20-25 days under the conditions that the temperature in the fermentation container is 40-65 ℃ and the relative humidity is 78-88%, wherein the tea leaves automatically fall onto a lower-layer conveying mesh belt from an upper-layer conveying mesh belt by controlling the movement of the conveying mesh belt, and the tea leaves are automatically turned over at least once and are uniformly heated to obtain the Pu' er tea.
2. The method for fermenting Pu' er tea with ganoderma lucidum fungi according to claim 1, wherein the ganoderma lucidum fungi is crushed fungi obtained by crushing fresh ganoderma lucidum.
3. The method for fermenting Pu' er tea with ganoderma lucidum fungi according to claim 1, wherein the protease is one or more of bromelain, papain and amylase, and the mixture ratio of the protease is arbitrary.
4. The method according to claim 1, wherein the fermentation vessel of step B comprises a housing having a feeding port and a discharging port thereon and a cavity therein, wherein a plurality of conveyer belts are disposed in the cavity of the housing, the conveyer belts are distributed in upper and lower layers and have opposite conveying directions, and the discharging end of the conveyer belt in the upper layer is located above the feeding end of the conveyer belt in the lower layer.
5. The method for fermenting Pu' er tea with ganoderma lucidum fungi according to claim 4, wherein the shell is provided with a hot air port with a fan, and the hot air port is connected with a hot air pipe.
6. The method for fermenting Pu' er tea with ganoderma lucidum fungi according to claim 4, wherein the shell is provided with an air exhaust and moisture exhaust port with a fan.
7. The method for fermenting Pu' er tea with ganoderma lucidum fungi according to claim 4, wherein a spray header is arranged at the top of the shell.
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