Lepista sordida mycelium fermented tea and processing method thereof

A processing method and a technology of the mushroom, which are applied to the fermented tea of ​​the mushroom mycelium and the processing field thereof, can solve the problems of waste, low economic benefit, low price, etc., and achieve the advantages of reducing bitterness, ensuring safety, and increasing freshness. Effect

Inactive Publication Date: 2016-10-26
罗倩 +6
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 h

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The processing method of fermented tea with mycelium of flower face mushroom, the processing method step comprises:

[0021] 1. Sterilization: use sun-dried green tea as raw material, place sun-dried green tea in a pressure cooker, and perform high-temperature steam sterilization on sun-dried green tea at a temperature of 100°C for 90 minutes, so that the water content of sun-dried green tea is controlled at 60%;

[0022] 2. Cultivation: After the sterilized sun-dried green tea is cooled to room temperature (25° C.), the cultivars of the flower face mushroom are inoculated on the sun-dried green tea (inoculated by 5% inoculum, such as 1 kilogram of sun-dried green tea, cultivated species 50 g), under dark conditions, the culture room temperature was controlled at 18°C, and the culture time was 40 days;

[0023] 3. Inactivation: When the mycelium of the flower face mushroom is covered with leaves and the leaves become darker, the growth of the flower face mushroom myceli...

Embodiment 2

[0027] A processing method for fermented tea with mycelium of flower face mushroom, the processing method steps comprising:

[0028] Sterilization: using sun-dried green tea as raw material, put the sun-dried green tea in a pressure cooker, and perform high-temperature steam sterilization on the sun-dried green tea at a temperature of 120°C for 120 minutes, so that the water content of the sun-dried green tea is controlled at 65%;

[0029] Cultivation: After the sterilized sun-dried green tea was cooled to room temperature (25° C.), the original species of Azalea inoculated on the sun-dried green tea (according to 15% inoculation amount), under the condition of avoiding light, the culture room temperature was controlled at 28°C, culture time is 90 days;

[0030] Inactivation: When the mycelium of the flower face mushroom is covered with leaves and the leaves become darker, the growth of the flower face mushroom mycelium is terminated, and the high temperature inactivation meth...

Embodiment 3

[0034] A processing method for fermented tea with mycelium of flower face mushroom, the processing method steps comprising:

[0035] Sterilization: using sun-dried green tea as raw material, put the sun-dried green tea in a pressure cooker, and perform high-temperature steam sterilization on the sun-dried green tea at a temperature of 110°C for 110 minutes, so that the water content of the sun-dried green tea is controlled at 63%;

[0036] Cultivation: After the sterilized sun-dried green tea is cooled to room temperature (25° C.), inoculate the cultivars of the flower face mushroom on the sun-dried green tea (according to the inoculation amount of 8%), and under the condition of avoiding light, the cultivation room temperature is controlled at 25°C, culture time is 60 days;

[0037] Inactivation: When the mycelium of the flower face mushroom is covered with leaves and the color of the leaves becomes darker, the growth of the flower face mushroom mycelium is terminated, and th...

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PUM

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Abstract

The invention discloses lepista sordida mycelium fermented tea. Tea is taken as a raw material and inoculated with original species of lepista sordida or cultivated species of lepista sordida, sterilization, cultivation, inactivation and drying are performed, and the lepista sordida mycelium fermented tea is obtained. The invention further discloses a processing method of the lepista sordida mycelium fermented tea. On the premise that no cultivation auxiliary materials are added, the tea is taken as a culture medium for growth of lepista sordida mycelia, no external pollutants exist in the whole process, and the safety of the product is guaranteed. In the culture process of the lepista sordida mycelia, a large quantity of amino acid substances and polysaccharide substances are synthesized and the freshness of taste of the product and the richness of inclusions are improved. Through natural oxidation of tea polyphenol substances, the bitterness is reduced, and the quality of the tea serving as the culture medium is improved. The lepista sordida strains are edible mushrooms and have good safety. A large amount of lepista sordida mycelia exist in the tea in the fermentation process. The lepista sordida mycelium fermented tea has the efficacy of improving the immunity of a human body, regulating metabolism of the human body and prolonging the life.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a tea fermented with mycelium of the flower face mushroom 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 ...

Claims

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Application Information

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IPC IPC(8): A23F3/08
CPCA23F3/08
Inventor 罗倩陈庆华杨再福洪江向准孙超王乾
Owner 罗倩
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