Preparation method of poria cocos Liupu tea

Abstract

The invention relates to a preparation method of poria cocos Liupu tea. The preparation method comprises nine steps of poria cocos decoction piece preparation, poria cocos decoction piece wall breaking, poria cocos extraction liquid preparation, strain activation, raw tea fixation, pile fermentation, secondary fermentation, natural aging and drying shaping. The poria cocos is subjected to wall breaking to extract active ingredients; the wall breaking rate is 85 to 94 percent; the extraction efficiency of wolfiporia cocos triterpenes, pachman and poria cocos sterol can be effectively improved;the extraction time is shortened; the effective ingredient damage is avoided; the fermentation strains including eurotium cristatum, blue mould, aspergillus niger, yeast and mucor are extracted from Liupu tea; the Liupu tea flavor lack due to addition of single strain for fermentation can be avoided; the fermentation strains are activated and are then inoculated; the activity of the fermentation strains can be favorably improved; the fermentation efficiency of the Liupu tea can be improved; through the pile fermentation, secondary fermentation and aging, the golden flower growing effect is good; the nutrition ingredients of Liupu tea and poria cocos can be adsorbed and converted in the fermentation process; health care ingredients such as chitin, chitin chitosan, beta-polyglycoside, cellulose and glycoprotein are generated.

Description

technical field [0001] The invention belongs to the field of tea processing biotechnology, and in particular relates to a preparation method of Fuling Liubao tea. Background technique [0002] Liubao tea has the characteristics of "red, thick, old and mellow". The top-grade tea has betel nut fragrance and golden flower. It has outstanding weight loss effect and can improve the symptoms of energy metabolism. The effect of diuresis and detoxification is well-known in Guangdong, Guangxi, Hong Kong, Macao, Southeast Asia and other domestic and foreign markets. [0003] The basic production process of traditional Liubao tea is greening, rolling, fermenting, drying, steaming, fermenting, drying, steaming, pressing and aging. During the rolling process of Liubao tea, the leaf cells are broken, various enzymes fully contact with the substrate, and undergo chemical pre-action to form complex complexes. During the stacking process, microorganisms grow vigorously under the action of ...

AI Technical Summary

Problems solved by technology

The existing usage of Poria cocos is mainly decocting, decocting paste, soaking in wine, adding to dishes, etc., but the traditional usage causes some beneficial ingredients in the cells to not be effectively leached, which affects its use effect

[0006] Liubao tea and Poria cocos have their own health benefits and complement each other. However, there is no health drink prepared by organically combining Liubao tea and Poria cocos