Agaricus blazei murill mycelium fermented tea and processing method thereof

Abstract

The invention discloses an agaricus blazei murill mycelium fermented tea. Tea leaves serve as the raw material, an agaricus blazei murill original species or cultivation species is inoculated into the tea leaves, sterilization, culture, inactivation and drying are carried out, and then the agaricus blazei murill mycelium fermented tea is obtained. The invention further discloses a processing method of the agaricus blazei murill mycelium fermented tea. Under the premise that no culture auxiliary material is added, the tea leaves serve as a culture medium for growth of agaricus blazei murill mycelia. In the culture process of agaricus blazei murill mycelia, a large amount of amino acid substances and polysaccharide substances can be synthesized, and thus the fresh degree of the taste and the richness of inclusions of the product are improved. Tea polyphenol is naturally oxidized, the bitter taste is reduced, and the quality of the tea leaves serving as the culture medium is improved. As medical and edible mushrooms, the agaricus blazei murill strain is high in safety, a large quantity of agaricus blazei murill mycelia exist in the tea leaves in the fermentation process, and thus the agaricus blazei murill mycelium fermented tea has the effects of strengthening the brain, tonifying the kidneys, lowering cholesterol, enhancing the vigor, relieving arteriosclerosis, preventing and treating cardiovascular diseases and the like.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a Agaricus blazei mycelia fermented tea and a processing method thereof. Background technique [0002] Tea originated in China and has been used as a vegetable since the late Spring and Autumn Period. It was developed into a medicinal drink in the middle of the Western Han Dynasty, and it was developed into a high-grade court beverage in the late Western Han Dynasty. Tea contains catechin, cholesterolenone, caffeine, inositol, folic acid, pantothenic acid and other ingredients, which can improve human health. Tea drinks are known as "one of the three major drinks in the world". [0003] There are six major types of tea in my country: green tea, white tea, yellow tea, jasmine tea, black tea, and black tea. According to the degree of tenderness of raw materials and different picking seasons, the quality of tea leaves varies greatly, especially for most tea products processed from gre...

AI Technical Summary

Problems solved by technology

According to the degree of tenderness of raw materials and different picking seasons, the quality of tea leaves varies greatly, especially for most tea products processed from green tea in summer and autumn, due to the high content of tea polyphenols, amino acids Low substance content results in poor tea quality, low price, and less economic benefits, resulting in low utilization rate of summer and autumn tea resources and serious waste