Lucid ganoderma fermented persimmon leaf tea

A technology of ganoderma lucidum fermentation and persimmon leaf tea, which is applied in the direction of tea substitutes, etc., to achieve the effects of strong fragrance, increased total phenol content, and strong antioxidant activity

Inactive Publication Date: 2012-12-12
山西瑞芝生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Through searching, no Ganoderma lucidum fermented persimmon leaf tea with stronger anti-oxidative properties has been found, which uses persimmon leaves as the main raw material and Ganoderma lucidum as the strain, and is produced by solid-state fermentation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Cut persimmon leaves into thin strips of 0.2-1.0 cm, weigh 55kg persimmon leaves, 30kg cornmeal, 7kg soybean powder, 7kg bran, and 1kg sucrose, mix well, and add water to make the water content reach 65%. Put the mixed material into a 17×45cm polypropylene plastic bag, each bag contains 0.8Kg (wet weight), compact it slightly, seal it with a plastic collar and cotton, and sterilize at 0.15MPa for 90min. When the temperature of the material drops to 30°C, add 40ml of 10-day-old Ganoderma lucidum liquid strain to each bag, and cultivate in the dark at 25-30°C for 26 days. Take the solid fermentation product out of the bag and dry it at 80°C, crush it into 1-2mm particles, the color of the product is tea-brown, it has a unique scent of Ganoderma lucidum, the total phenol content is 4.6mg / g, and the scavenging rate of DPPH free radicals 92.3%.

Embodiment 2

[0025] Cut persimmon leaves into thin strips of 0.2-1.0cm, weigh 65kg persimmon leaves, 24kg cornmeal, 5kg soybean powder, 5kg bran, 1kg sucrose, mix well, add water to control the water content at 55%, and mix well The material was put into a glass bottle, compacted slightly, sealed with plastic paper, and sterilized at 0.15MPa for 90min. Inoculate when the material temperature drops to 30° C., insert 10-day-old Ganoderma lucidum liquid strain, the inoculum size is 10%, and the rest are the same as in Example 1. The total phenol content of the obtained product is 4.3 mg / g, and the DPPH free radical scavenging rate is 90.2%.

Embodiment 3

[0027] Cut persimmon leaves into thin strips of 0.2-1.0 cm, weigh 70kg persimmon leaves, 21kg cornmeal, 4kg soybean powder, 4kg bran, 1 bran sucrose, and add water to control the water content at 50%. Put the mixed material into a polypropylene plastic bottle, compact it slightly and leave a certain gap, and sterilize at 0.15MPa for 90min. Wait for the temperature of the material to drop to 30° C. to insert 15% liquid strains, and cultivate in the dark at 25-30° C. for 30 days, and the rest are the same as in Example 1. The total phenol content of the obtained product is 4.0 mg / g, and the DPPH free radical scavenging rate is 89.2%.

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Abstract

The invention provides a lucid ganoderma fermented persimmon leaf tea and a production method thereof. The lucid ganoderma fermented persimmon leaf tea is prepared through using lucid ganoderma solid fermentation according to a culture medium according to the following proportion: 55-70 percent of persimmon leaf, 21-30 percent of maize meal, 4-7 percent of soybean meal, 4-7 percent of bran and 1 percent of cane sugar. The production method of the lucid ganoderma fermented persimmon leaf tea comprises the following steps of: selecting, elutriating, drying and crushing persimmon leaves harvested in a season from the Autumnal Equinox to the Cold Dew; mixing raw materials, adding water, stirring uniformly; loading mixed materials into a glass bottle or a polypropylene plastic bag (bottle), sealing, and sterilizing; inoculating a lucid ganoderma strain, culturing; and digging a cultured fermentation product, drying and crushing into particles with sizes of 1-2mm. On the basis of keeping the original nutrients of the persimmon leaves, the active components of the lucid ganoderma are added, so that the lucid ganoderma fermented persimmon leaf tea has strong inoxidizability and the content of total phenols is remarkably increased. The lucid ganoderma fermented persimmon leaf tea is aromatic in flavor and has cleanlily amenity.

Description

technical field [0001] The invention relates to a fungal food composition, specifically a ganoderma lucidum fermented persimmon leaf tea, more specifically a tea with persimmon leaves as the main raw material, ganoderma lucidum as the strain, and a solid-state fermentation method to produce tea with stronger antioxidant properties Ganoderma lucidum persimmon leaf tea drink. Background technique [0002] Ganoderma lucidum is a precious medicinal and edible fungus. Modern science has proved that Ganoderma lucidum has the functions of enhancing immunity, improving microcirculation, resisting free radicals, and prolonging life. With the deepening of research on Ganoderma lucidum, many Ganoderma lucidum tea beverages made from fruiting bodies of Ganoderma lucidum or mycelia obtained from liquid fermentation have appeared on the market in recent years. [0003] Persimmon leaves are rich in vitamin C, rutin, choline, 17 kinds of amino acids, polysaccharides, iron, zinc, calcium, ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 董建生
Owner 山西瑞芝生物科技有限公司
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