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Preparation method of olea europaea leaf black tea

A technology of olive leaf black tea and olive leaf, which is applied in the field of food processing, can solve the problems of easy fragmentation of raw materials, unmellow body, weak tea taste, etc., and achieve the effect of improving comprehensive utilization rate and product added value

Pending Publication Date: 2017-05-10
郧西县永健油橄榄种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shortcomings of the olive leaf tea prepared by it are: the olive leaf is hard in texture, and the raw material is easy to break when it is not softened, and the aroma is poor after brewing, the tea is light, and the body is not mellow

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of olive leaf black tea, concrete steps are as follows:

[0022] (1) Cultivation of Aspergillus niger: use bran as raw material through step-by-step expansion culture and ventilated koji production. The specific steps are: activate Aspergillus niger in tubes of potato dextrose agar medium (PDA medium), and cultivate at 32°C for 3 days; 250g of bran, add 200g of water, moisten grits for 0.5h, sterilize at 121°C and 0.1MPa for 30min, add 50g of water, mix evenly, and inoculate four pieces of the above-mentioned activated Aspergillus niger when cooled to 32°C, each with an area of ​​1( cm) 2 After cultivating at 32°C for 38 hours, Aspergillus niger bran koji was obtained; with the same ingredient ratio, the Aspergillus niger bran koji for production was obtained by expanding the culture by ventilated koji making;

[0023] (2) Preparation of esterified red yeast rice: using rice as raw material through step-by-step expansion cultivation and ven...

Embodiment 2

[0032] A kind of preparation method of olive leaf black tea, concrete steps are as follows:

[0033] (1) Cultivation of Aspergillus niger: use bran as raw material through step-by-step expansion culture and ventilated koji production. The specific steps are: activate Aspergillus niger in tubes of potato dextrose agar medium (PDA medium), and cultivate at 32°C for 3 days; 250g of bran, add 200g of water, moisten grits for 0.5h, sterilize at 121°C and 0.1MPa for 30min, add 50g of water, mix evenly, and inoculate four pieces of the above-mentioned activated Aspergillus niger when cooled to 32°C, each with an area of ​​1( cm) 2 After cultivating at 32°C for 38 hours, Aspergillus niger bran koji was obtained; with the same ingredient ratio, the Aspergillus niger bran koji for production was obtained by expanding the culture by ventilated koji making;

[0034] (2) adopt the esterified red yeast rice and functional red yeast rice of embodiment 1;

[0035] (3) Primary fermentation: ...

Embodiment 3

[0040] (1) Cultivation of Aspergillus niger: use bran as raw material through step-by-step expansion culture and ventilated koji production. The specific steps are: activate Aspergillus niger in tubes of potato dextrose agar medium (PDA medium), and cultivate at 32°C for 3 days; 250g of bran, add 200g of water, moisten grits for 0.5h, sterilize at 121°C and 0.1MPa for 30min, add 50g of water, mix evenly, and inoculate four pieces of the above-mentioned activated Aspergillus niger when cooled to 32°C, each with an area of ​​1( cm) 2 After culturing at 32°C for 36-48 hours, Aspergillus niger bran koji was obtained; with the same ingredient ratio, the method of ventilated koji making was used to expand the culture to obtain Aspergillus niger bran koji for production;

[0041] (2) adopt the esterified red yeast rice and functional red yeast rice of embodiment 1;

[0042](3) Primary fermentation: Take 150g of olive leaves, add them to 18g of water, add 0.2g of black koji, stir and...

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Abstract

The present invention provides a preparation method of olea europaea leaf black tea. Olea europaea leaves are selected, the selected olea europaea leaves are moistened with water, aspergillus niger is inoculated for a first fermentation, when the olea europaea leaves turn soft in texture, kneading is conducted, then monascus purpureus is inoculated to conduct a second fermentation, and after the fermentation, the fermented olea europaea leaves are dried to prepare the olea europaea leaf black tea. The prepared olea europaea leaf black tea by the method is red brown in color, mellow in ester fragrance, and mellow in tea flavor, and contains the substance of monacolin K having blood lipid reducing effects.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of olive leaf black tea. Background technique [0002] Olive is an evergreen tree of Oleaceae Oleaceae. It is a world-renowned woody oil and fruit tree species. The cultivated species have high edible value and are rich in high-quality edible vegetable oil-olive oil. It is a famous subtropical fruit tree and an important economic tree. It is mainly distributed in Mediterranean countries, with Greece, Italy, Tunisia and Spain as the concentrated production areas. For a long time, people have limited their use of olives to their fruits, ignoring the huge value of olive leaves. Olive leaves contain choline, tea polyphenols, rutin, stevioside, various proteins, various vitamins (A, C, D, E, K, B1, B12, H, β-carotene, etc.), Various trace elements (sodium, iron, zinc, copper, calcium, phosphorus, manganese, chromium, molybdenum, iodine, selen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10A23F3/12
CPCA23F3/10A23F3/12
Inventor 高冰张泽兵李戴阳张旭祁勇刚高泽鑫柳志杰
Owner 郧西县永健油橄榄种植专业合作社
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