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A kind of preparation method of Guguoye solid-state fermented tea and Guguoye solid-state fermented tea

A solid-state fermentation and grain-fruit technology, applied in the field of preparation of grain-fruit leaf solid-state fermented tea and grain-fruit leaf solid-state fermented tea, can solve the problems of few nutritional functional components and single variety, and achieve rich nutritional functional components, easy portability, The effect of lowering blood sugar and blood lipids

Active Publication Date: 2021-03-23
山西金龙鱼梁汾醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] In order to solve the single variety and few nutritional functional components of the existing bagged tea, the present invention provides a preparation method of solid-state fermented tea with guoguo leaves and solid-state fermented tea with guoguo leaves

Method used

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  • A kind of preparation method of Guguoye solid-state fermented tea and Guguoye solid-state fermented tea
  • A kind of preparation method of Guguoye solid-state fermented tea and Guguoye solid-state fermented tea

Examples

Experimental program
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Effect test

Embodiment 1

[0027] Embodiment 1: A kind of preparation method of grain fruit leaf solid-state fermented tea, by tartary buckwheat as staple food, low-temperature Daqu as auxiliary material 1, the mulberry juice that sugar content is 60 as auxiliary material 2, bran, grain bran, lotus leaf and mulberry leaf according to The mass ratio is 3:2:2:3 mixed as auxiliary material 3, and the alcoholic fermentation is carried out according to the mass ratio of staple food: auxiliary material 1: auxiliary material 2: brewing water = 10:4:1:40, to obtain mature wine mash, and mature wine mash Mix with auxiliary material 3 according to the mass ratio of 2:1, then carry out acetic acid fermentation, then smoke the fermented grains to obtain mature smoked vinegar grains, and dry the mature smoked vinegar grains to obtain solid-state fermented tea leaves.

[0028] Specifically include the following steps:

[0029] (1) Pretreatment of staple food and auxiliary materials: remove impurities and dust from th...

Embodiment 2

[0048] Embodiment 2: A kind of preparation method of grain fruit leaf solid-state fermented tea, by tartary buckwheat as staple food, low-temperature Daqu as auxiliary material 1, the mulberry juice that sugar content is 63 as auxiliary material 2, bran, rice bran, lotus leaf and mulberry leaf according to The mass ratio is 3.2:2.3:1.5:2.5 mixed as auxiliary material 3, and alcoholic fermentation is carried out according to the mass ratio of staple food: auxiliary material 1: auxiliary material 2: brewing water = 9:3:1.5:38 to obtain mature wine mash. Mix with auxiliary material 3 according to the mass ratio of 2:1, then carry out acetic acid fermentation, then smoke the fermented grains to obtain mature smoked vinegar grains, and dry the mature smoked vinegar grains to obtain solid-state fermented tea leaves. All the other preparation methods are the same as those described in Example 1.

Embodiment 3

[0049] Embodiment 3: A kind of preparation method of grain fruit leaf solid-state fermented tea, use tartary buckwheat as staple food, low-temperature Daqu as auxiliary material 1, mulberry juice with a sugar content of 65 as auxiliary material 2, bran, rice bran, lotus leaf and mulberry leaf according to The mass ratio is 3.5:2.5:1.7:2.8 mixed as auxiliary material 3, and the alcoholic fermentation is carried out according to the mass ratio of staple food: auxiliary material 1: auxiliary material 2: brewing water = 9.5:6:2:42, to obtain mature wine mash, and mature wine mash Mix with auxiliary material 3 according to the mass ratio of 2:1, then carry out acetic acid fermentation, then smoke the fermented grains to obtain mature smoked vinegar grains, and dry the mature smoked vinegar grains to obtain solid-state fermented tea leaves. All the other preparation methods are the same as those described in Example 1.

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Abstract

The invention relates to a portable tea drink, particularly relates to a preparation method of grain-fruit-leaf solid-state fermented tea, and provides a grain-fruit-leaf solid-state fermented tea drink and a brewing method thereof, in order to solve the defects that the existing bagged tea is single in varieties and has fewer components with health-care functions. The preparation method comprises the following steps: removing impurities and dust from tartary buckwheat as a main grain, grinding hard liquor made with such yeast at low temperature as an excipient 1, taking concentrated mulberry juice as an excipient 2, evenly mixing bran, cavings, lotus leaves and mulberry leaves according to proportion as an excipient 3, and mixing and fermenting the main grain and excipients, to obtain the grain and fruit leaf solid-state fermented tea. The grain-fruit-leaf solid-state fermented tea produced by using the technology is simple in preparation technology, convenient to carry, abundant in nutritional functions and components, unique in flavor, proper in sourness and sweetness, thus meeting the new health-care demand of consumers, achieving important development significance and wide market prospect of vinegar industry.

Description

technical field [0001] The invention belongs to the technical field of solid-state tea fermentation engineering, and in particular relates to a preparation method of Gu Guo Ye solid-state fermented tea and Gu Guo Ye solid-state fermented tea. Background technique [0002] Vinegar, also known as bitter wine, is not only a commonly used cooking condiment, but also a traditional Chinese medicine. Ancient medical scientists have discovered that vinegar has certain medicinal value. Vinegar tastes sour, bitter, and warm in nature, enters the liver and stomach meridians. "Compendium of Materia Medica" records: Vinegar cures sores, swollen masses, confidant pain, phlegm blood and blood disease, kills fish, meat, vegetables and insect poisonous gas, can dispel blood stasis, cure jaundice, yellow liver, and can also appetizer and nourish the liver. Modern medical research shows that vinegar also has various health effects such as anti-oxidation, anti-fatigue, sterilization, beauty a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04A23F3/34
CPCA23F3/34C12J1/04
Inventor 宋春雪王保军
Owner 山西金龙鱼梁汾醋业有限公司
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