CN114982844A

CN114982844A - Preparation method of fermented strawberry tea

Info

Publication number: CN114982844A
Application number: CN202210079953.6A
Authority: CN
Inventors: 韩小兵
Original assignee: Zhejiang Xinnuo Medicine Co ltd
Current assignee: Zhejiang Xinnuo Medicine Co ltd
Priority date: 2022-01-24
Filing date: 2022-01-24
Publication date: 2022-09-02

Abstract

A preparation method of fermented raspberry tea relates to the technical field of food production, and the preparation method improves the content of dihydromyricetin in the raspberry tea and reduces the content of substances causing bitterness in the raspberry tea by applying a wet fermentation process of eurotium cristatum.

Description

Preparation method of fermented strawberry tea

Technical Field

The invention relates to the technical field of food production, in particular to a method for preparing fermented strawberry tea.

Background

The strawberry tea is commonly called vine tea and nectar tea, also called Tujia Shen tea and Shenxiancao, and the pharmaceutical name of the strawberry tea is the ampelopsis grossedentata which is a perennial vine plant and can be used as medicine and drink. The health-care strawberry tea is definitely recorded in pharmacopoeias such as Suoyou Bencao, national Chinese herbal medicine compilation and the like, the color of the strawberry tea is green, the strawberry tea has a white frost effect, the drinking effect has an obvious health-care treatment effect, the strawberry tea is rich in tannin, total flavone, dihydromyricetin, 17 amino acids and 14 trace elements such as calcium, copper, potassium, sodium and the like, wherein the content of the total flavone is 7.5-8.3%, and the health-care strawberry tea has the effects of removing free radicals, resisting oxidation, thrombus, resisting tumors, diminishing inflammation and the like.

Dihydromyricetin is a special flavonoid compound beneficial to human body, and is the main active ingredient in the strawberry tea. According to the existing research, the dihydromyricetin has the efficacies of relieving alcoholism, preventing alcoholic liver and fatty liver, inhibiting liver cell deterioration, reducing incidence of liver cancer, resisting hypertension, inhibiting in vitro platelet aggregation and in vivo thrombosis, reducing blood fat and blood sugar levels, improving SOD activity, protecting liver and the like, and has particularly remarkable liver protection efficacy, particularly, the dihydromyricetin can accelerate the decomposition of ethanol metabolite acetaldehyde, decompose the acetaldehyde into non-toxic substances to be discharged out of a body, reduce the damage to liver cells, and play roles in relieving alcoholism, protecting liver and protecting liver.

However, the content of anthocyanin, tannin and other substances in the raspberry tea produced by the existing preparation process of the raspberry tea is high, so that the raspberry tea is bitter and astringent in taste, is not favored by general consumers, and is limited by consumers, so that the preparation process has a part to be improved.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide a preparation method of fermented raspberry tea, which aims to reduce the content of tannin, anthocyanin and other substances in the raspberry tea, improve the content of dihydromyricetin in the raspberry tea, improve the flavor of the raspberry tea, have the beneficial effects of relieving alcoholism, protecting the liver and protecting the liver, and achieve the double combination of taste and effect, and the specific scheme is as follows:

a preparation method of fermented type raspberry tea is characterized in that a wet fermentation process of eurotium cristatum is applied to improve the content of dihydromyricetin in the raspberry tea and reduce the content of substances causing bitterness in the raspberry tea.

Further, in the preparation method, the content of dihydromyricetin in the raspberry tea can be increased by more than one time before and after fermentation.

Further, the manufacturing method comprises the following steps:

obtaining strains: culturing eurotium cristatum into a bacterial liquid enriched with eurotium cristatum mycelium pellets;

and (3) wet fermentation: putting the bacterial liquid and the berry tea leaves into a container, and performing wet fermentation under the heating condition;

crushing: respectively putting various auxiliary materials into a pulverizer, pulverizing, and checking appearance quality before feeding, wherein the appearance quality is checked to determine whether impurities, mildew, peculiar smell and other abnormalities exist;

weighing and proportioning: weighing materials according to a formula, rechecking and weighing by two persons, and checking the appearance quality before feeding, wherein the appearance quality is checked to determine whether impurities, mildew, peculiar smell and the like exist;

mixing: putting the weighed materials into a mixer, fully mixing the materials for 10 minutes, and putting the materials into a container for later use;

subpackaging: putting the mixed materials into a subpackaging machine, filling the materials into triangular nylon tea bags according to a set ratio, wherein the average filling amount is not less than 3g, the single bag is not less than 2.5g, sealing the triangular nylon tea bags by using a hand-press type plastic film sealing machine, and the gear of the sealing machine is controlled at a 4-5 gear.

Further, the strain obtaining step specifically comprises: obtaining eurotium cristatum from Fuzhuan tea, domesticating the strain in an environment rich in chlorogenic acid to obtain eurotium cristatum strain tolerant to the chlorogenic acid, inoculating the strain into PDW culture solution, placing the PDW culture solution in a constant-temperature culture shaking table for culture at the temperature of 36 +/-1 ℃ and the rotating speed of 180r/min, and culturing for 3 days to obtain the bacterial solution rich in mycelial balls of the eurotium cristatum.

Further, the wet fermentation specifically comprises the following steps: placing the berry tea leaves into a sterilized container, dropwise adding 20% of eurotium cristatum bacterial liquid for fermentation, wherein the dropwise adding amount is 4% of the total weight of the berry tea leaves, stirring and mixing uniformly to enable the berry tea leaves to fully absorb the bacterial liquid, filtering out the redundant bacterial liquid at the bottom of the tea leaves, fermenting for a certain time according to a natural fermentation process in an environment with the temperature of 36 ℃ and the humidity of 45%, and sealing and storing after the fermentation is finished.

Further, the natural fermentation process specifically comprises the following steps: when the fermentation starts to the third day, putting the strawberry tea leaves into a tea dryer for sterilization, setting the conditions to be 50 ℃, returning the strawberry tea leaves into the container for continuous natural fermentation for one hour after the fermentation is finished, keeping the environmental conditions unchanged, when the fermentation is carried out to the sixth day, putting the strawberry tea leaves into the tea dryer for drying, setting the temperature to be 70 ℃ firstly, keeping the fermentation for half an hour, raising the temperature to be 100 ℃ after the fermentation is finished, keeping the fermentation for half an hour,

further, the manufacturing method also comprises the following steps after the sub-packaging step:

inner packaging: and (3) packaging the manufactured triangular nylon tea bag into an inner membrane bag, and sealing by using an automatic plastic sealing machine, wherein the gear of the sealing machine is controlled at 4-5. The requirement is that the inner film bag has no damage and no dirt, the company icon on the outer surface is clear, the seal is tight, and no folds are formed. The total packaging amount of 3 groups of 10 packages is weighed every 30 minutes and recorded, and meanwhile, the inspection icon is clear, the sealing temperature state is normal, and the seal is tight without air leakage and wrinkles. The total net weight of 10 bags is required to be more than or equal to 30 g.

And (3) outer packaging: the outer box is coded by an ink-jet printer, a specially-assigned person rechecks the outer box, the content is required to be accurate, the characters are clear and firm, the small bag is loaded into the outer box according to the requirement of the product packaging specification, the box loading quantity is required to be accurate, the packaging outer box is folded, flat, stiff and smooth and free of damage, the packaging box after the error is checked is put into a thermal shrinkage packaging machine for plastic packaging, the plastic packaging temperature is set to be 175 ℃, the production date, the production batch number and the like are printed on the outer box of the product, the specially-assigned person rechecks the content, the characters are clear and firm, the outer box is loaded according to the product boxing requirement, the boxing quantity is required to be accurate, the accessories are complete, and the box sealing is firm.

Further, the auxiliary materials comprise a combination of liquorice and agastache rugosus, a combination of sweet osmanthus and momordica grosvenori kernels, a combination of burdock and chrysanthemum, a combination of momordica grosvenori flowers, sweet osmanthus and stevia rebaudiana leaves, a combination of dried red dates and shredded ginger and a combination of dried hawthorn and chrysanthemum.

Compared with the prior art, the invention has the following beneficial effects:

(1) compared with the prior art, the wet fermentation process of the invention has the effects of reducing the content of substances with bitter taste caused by tannin, anthocyanin and the like in the raspberry tea and simultaneously improving the content of dihydromyricetin in the raspberry tea, so that the effects of relieving alcoholism, protecting the liver and protecting the liver are achieved while the flavor of the raspberry tea is improved due to the reduction of the substances of anthocyanin, tannin and the like and the improvement of the dihydromyricetin, and the double combination of the taste and the efficacy is achieved.

(2) Compared with unfermented berry tea, the raspberry tea fermented by eurotium cristatum has strong fungus aroma, the brewed strawberry tea is more mellow in taste after being dried, the bitter taste of the raspberry tea is greatly improved, and the ultraviolet spectrophotometry is used for measuring the content of dihydromyricetin in the raspberry tea before and after fermentation, wherein the content of the dihydromyricetin before fermentation is 15.85%, the content of the dihydromyricetin after fermentation is 24.25%, and the content of the dihydromyricetin in the raspberry tea is greatly improved by about 53% and about one time by virtue of wet fermentation of the eurotium cristatum.

Drawings

FIG. 1 is a schematic diagram showing the auxiliary effect of the original acquisition of the strain in the present invention;

FIG. 2 is a schematic diagram showing the auxiliary effect of strain acclimation in the present invention;

FIG. 3 is a schematic diagram showing the auxiliary effect of constant temperature shaking table cultivation in the present invention;

FIG. 4 is a schematic diagram showing the auxiliary effect of the bacterial liquid enriched in mycelial pellets of Eurotium cristatum in the present invention;

FIG. 5 is a schematic diagram showing an auxiliary effect of starting wet fermentation of the berry tea by eurotium cristatum liquid in the present invention;

FIG. 6 is a schematic diagram showing the auxiliary effect of drying fermented strawberry tea by a tea dryer according to the present invention;

FIG. 7 is a schematic diagram showing the auxiliary effect of fermented strawberry tea in the present invention;

FIG. 8 is a schematic diagram showing the auxiliary effect of measuring dihydromyricetin by an ultraviolet spectrophotometer in the present invention;

FIG. 9 is a graph showing a standard curve of dihydromyricetin measurement by UV spectrophotometry in accordance with the present invention;

FIG. 10 is a table of data showing the variation of dihydromyricetin in the present invention;

FIG. 11 is a schematic view showing the effect of the product made of strawberry tea, licorice and wrinkled giant hyssop;

FIG. 12 is a schematic view showing the effect of the product made of strawberry tea, fructus momordicae kernel and sweet osmanthus flower;

FIG. 13 is a schematic view showing the effect of the product made of strawberry tea, burdock and chrysanthemum;

FIG. 14 is a schematic diagram showing the effect of the product made of strawberry tea, flower of Momordica grosvenori, sweet osmanthus flower and stevia rebaudiana leaves;

FIG. 15 is a schematic diagram showing the effect of the product made of strawberry tea, red dates and shredded ginger;

fig. 16 is a schematic diagram showing the effect of the product prepared from the strawberry tea, the dried hawthorn and the chrysanthemum.

Detailed Description

The present invention will be described in further detail with reference to examples and drawings, but the present invention is not limited to these examples.

Referring to fig. 1-16, the invention provides a method for making fermented type strawberry tea, and correspondingly provides the following contents of examples 1 to 6.

Example 1

A preparation method of fermented strawberry tea comprises the following specific operation steps:

(1) obtaining strains: obtaining eurotium cristatum from Fuzhuan tea, domesticating the strain in an environment rich in chlorogenic acid to obtain a chlorogenic acid-tolerant eurotium cristatum strain, inoculating the strain into a PDW culture solution, and culturing in a constant-temperature culture shaker at the temperature of 36 +/-1 ℃ and the rotating speed of 180r/min to obtain a bacterial solution rich in mycelial balls of the eurotium cristatum.

(2) And (3) wet fermentation: placing the berry tea leaves into a sterilized container, dropwise adding 20% of eurotium cristatum bacterial liquid for fermentation, wherein the dropwise adding amount is 4% of the total weight of the berry tea leaves, stirring and mixing uniformly to enable the berry tea leaves to fully absorb the bacterial liquid, filtering out the redundant bacterial liquid at the bottom of the tea leaves, and naturally fermenting in an environment with the temperature of 36 ℃ and the humidity of 45%. And when the fermentation is carried out to the third day, putting the strawberry tea leaves into a tea dryer for sterilization, setting the conditions to be 50 ℃, returning the strawberry tea leaves into the container for continuous natural fermentation for one hour after the sterilization is finished, and keeping the environmental conditions unchanged. And when the fermentation is carried out to the sixth day, drying the mixture in a tea dryer, setting the temperature to be 70 ℃ for half an hour, heating the mixture to be 100 ℃ after the fermentation is finished for half an hour, sealing and storing the mixture after the fermentation is finished, and blending the mixture serving as the raw material for the substitutive tea.

(3) Crushing: respectively putting Glycyrrhrizae radix and herba Agastaches into pulverizer, and pulverizing. Before feeding, the appearance quality is checked, and whether impurities, mildew, peculiar smell and the like are abnormal or not is checked.

(4) Weighing and proportioning: weighing the materials according to the formula. Double check weighing. Before feeding, the appearance quality is checked, and whether impurities, mildew, peculiar smell and the like exist.

(5) Mixing: and putting the weighed materials into a mixer to fully mix the materials for 10 minutes, and putting the materials into a container for later use after mixing.

(6) Subpackaging: putting the mixed materials into a subpackaging machine, and filling into triangular nylon tea bags according to the mixture ratio of 2.0g of raspberry tea, 0.7g of liquorice and 0.3g of wrinkled gianthyssop, wherein the average filling amount is not less than 3g, and the amount of each bag is not less than 2.5 g. Sealing the triangular nylon tea bag by using a hand-press type plastic film sealing machine, wherein the gear of the sealing machine is controlled at 4-5.

(7) Inner packaging: and (3) packaging the manufactured triangular nylon tea bag into an inner membrane bag, and sealing by using an automatic plastic sealing machine, wherein the gear of the sealing machine is controlled at 4-5. The requirement is that the inner film bag has no damage and dirt, the company logo on the outer surface is clear, the seal is tight and no folds are generated. The total packaging amount of 3 groups of 10 packages is weighed every 30 minutes and recorded, and meanwhile, the inspection icon is clear, the sealing temperature state is normal, and the seal is tight without air leakage and wrinkles. The total net weight of 10 bags is required to be more than or equal to 30 g.

(8) And (3) outer packaging: and (5) coding the outer box by using a code spraying machine, and rechecking by a special person. The content is required to be accurate and the characters are clear and firm. And filling the small bags into an outer box according to the requirements of the product packaging specification. The required boxing quantity is accurate, and the packaging outer box is folded, flat, stiff and smooth and is not damaged. And (5) putting the packaging box which is checked to be correct into a thermal shrinkage packaging machine for plastic packaging, wherein the plastic packaging temperature is set to be 175 ℃. And printing production date, production batch number and the like on an outer box of the product, and rechecking by a special person. The content is required to be accurate and the characters are clear and firm. And filling into an outer box according to the product boxing requirement. The required packing quantity is accurate, the accessories are complete, and the box sealing is firm.

The efficacy of the fermented strawberry tea prepared in example 1 is: the fermented type raspberry tea prepared by taking the raspberry tea, the liquorice and the wrinkled gianthyssop herb as raw materials has the efficacy of protecting liver, and the wrinkled gianthyssop herb has the benefits of sweating, resisting bacteria, benefiting intestines and stomach, improving immunity, resisting viruses, dispelling wind and dispelling cold; the licorice has the functions of invigorating spleen and replenishing qi, clearing away heat and toxic material, eliminating phlegm and relieving cough, and has the functions of eliminating dryness and guiding qi downward, calming the heart and tranquilizing the mind.

Example 2

(2) And (3) wet fermentation: placing the berry tea leaves in a sterilized container, dropwise adding 20% of eurotium cristatum bacterial liquid for fermentation, wherein the dropwise adding amount is 4% of the total weight of the berry tea leaves, stirring and mixing uniformly to enable the berry tea leaves to fully absorb the bacterial liquid, filtering out the redundant bacterial liquid at the bottom of the leaves, and naturally fermenting in an environment with the temperature of 36 ℃ and the humidity of 45%. When the fermentation is carried out to the third day, putting the strawberry tea leaves into a tea dryer for sterilization under the condition of 50 ℃ for one hour, and after the sterilization is finished, putting the strawberry tea leaves back into the container for continuous natural fermentation without changing the environmental condition. And when the fermentation is carried out to the sixth day, drying the tea leaves in a tea dryer, setting the temperature to be 70 ℃ for half an hour, heating the tea leaves to be 100 ℃ after the fermentation is finished, keeping the tea leaves for half an hour, and sealing and storing the tea leaves as a raw material to blend the tea leaves.

(3) Crushing: and putting the momordica grosvenori nuts into a grinder for grinding. Before feeding, the appearance quality is checked, and whether impurities, mildew, peculiar smell and the like exist.

(6) Subpackaging: putting the mixed materials into a subpackaging machine, and filling into triangular nylon tea bags according to the mixture ratio of 2.0g of strawberry tea, 0.5g of sweet osmanthus and 0.5g of fructus momordicae kernel, wherein the average filling amount is not less than 3g, and the weight of each bag is not less than 2.5 g. Sealing the triangular nylon tea bag by using a hand-press type plastic film sealing machine, wherein the gear of the sealing machine is controlled at 4-5.

(7) Inner packaging: and (3) packaging the manufactured triangular nylon tea bag into an inner membrane bag, and sealing by using an automatic plastic sealing machine, wherein the gear of the sealing machine is controlled at 4-5. The requirement is that the inner film bag has no damage and no dirt, the company icon on the outer surface is clear, the seal is tight, and no folds are formed. The total packaging amount of 3 groups of 10 packages is weighed every 30 minutes and recorded, and meanwhile, the inspection icon is clear, the sealing temperature state is normal, and the seal is tight without air leakage and wrinkles. The total net weight of 10 bags is required to be more than or equal to 30 g.

(8) And (3) outer packaging: and (5) coding the outer box by using a code spraying machine, and rechecking by a special person. The content is required to be accurate and the characters are clear and firm. And filling the small bags into an outer box according to the requirements of the product packaging specification. The required boxing quantity is accurate, and the packaging outer box is folded, flat, stiff and smooth and is not damaged. And (4) putting the packaging box which is checked to be correct into a thermal shrinkage packaging machine for plastic packaging, wherein the plastic packaging temperature is set to be 175 ℃. And printing production date, production batch number and the like on an outer box of the product, and rechecking by a special person. The content is required to be accurate and the characters are clear and firm. And filling into an outer box according to the product boxing requirement. The required packing quantity is accurate, the accessories are complete, and the box sealing is firm.

The efficacy of the fermented strawberry tea prepared in example 2 is: the fermented type strawberry tea prepared by taking the strawberry tea, the sweet osmanthus and the momordica grosvenori kernel as raw materials has the effects of protecting the liver, and the sweet osmanthus has the benefits of relieving cough, reducing phlegm, relieving asthma, eliminating blood stasis and maintaining beauty; fructus Siraitiae Grosvenorii kernel has effects of relieving cough, eliminating phlegm, clearing heat, moistening lung, resisting aging, resisting cancer, benefiting skin, and caring skin, and has effects of clearing lung-heat, moistening intestine, and stretching body and mind.

Example 3

(2) And (3) wet fermentation: placing the berry tea leaves in a sterilized container, dropwise adding 20% of eurotium cristatum bacterial liquid for fermentation, wherein the dropwise adding amount is 4% of the total weight of the berry tea leaves, stirring and mixing uniformly to enable the berry tea leaves to fully absorb the bacterial liquid, filtering out the redundant bacterial liquid at the bottom of the leaves, and naturally fermenting in an environment with the temperature of 36 ℃ and the humidity of 45%. And when the fermentation is carried out to the third day, putting the strawberry tea leaves into a tea dryer for sterilization, setting the conditions to be 50 ℃, returning the strawberry tea leaves into the container for continuous natural fermentation for one hour after the sterilization is finished, and keeping the environmental conditions unchanged. And when the fermentation is carried out to the sixth day, drying the tea leaves in a tea dryer, setting the temperature to be 70 ℃ for half an hour, heating the tea leaves to be 100 ℃ after the fermentation is finished, keeping the tea leaves for half an hour, and sealing and storing the tea leaves as a raw material to blend the tea leaves.

(3) Crushing: pulverizing burdock and flos Chrysanthemi in a pulverizer. Before feeding, the appearance quality is checked, and whether impurities, mildew, peculiar smell and the like are abnormal or not is checked.

(4) Weighing and proportioning: weighing the materials according to the formula. Double check weighing. Before feeding, the appearance quality is checked, and whether impurities, mildew, peculiar smell and the like are abnormal or not is checked.

(6) Subpackaging: putting the mixed materials into a subpackaging machine, and filling into triangular nylon tea bags according to the proportion of 2.0g of the strawberry tea, 0.7g of the burdock and 0.3g of the chrysanthemum, wherein the average filling amount is not less than 3g, and the amount of each bag is not less than 2.5 g. Sealing the triangular nylon tea bag by using a hand-press type plastic film sealing machine, wherein the gear of the sealing machine is controlled at 4-5.

(8) And (3) outer packaging: and (5) coding the outer box by using a code spraying machine, and rechecking by a special person. The content is required to be accurate and the characters are clear and firm. And filling the small bags into an outer box according to the requirements of the product packaging specification. The required boxing quantity is accurate, and the packaging outer box is folded, flat, stiff and smooth and is not damaged. And (5) putting the packaging box which is checked to be correct into a thermal shrinkage packaging machine for plastic packaging, wherein the plastic packaging temperature is set to be 175 ℃. And printing the production date, the production batch number and the like on the outer box of the product, and rechecking by a special person. The content is required to be accurate and the characters are clear and firm. And filling into an outer box according to the product boxing requirement. The required packing quantity is accurate, the accessories are complete, and the box sealing is firm.

The efficacy of the fermented strawberry tea prepared in example 3 is: the fermented type strawberry tea prepared by taking the strawberry tea, the burdock and the chrysanthemum as raw materials has the effects of protecting liver, and the burdock has the benefits of relieving swelling, detoxifying, reducing blood pressure and strengthening spleen and stomach; the chrysanthemum has the functions of inhibiting bacteria, reducing blood fat, improving blood circulation and enhancing immunity, and has the functions of tonifying qi, improving eyesight and nourishing essence.

Example 4

(1) obtaining strains: obtaining eurotium cristatum from Fuzhuan tea, domesticating the strain in an environment rich in chlorogenic acid to obtain eurotium cristatum strain tolerant to the chlorogenic acid, inoculating the eurotium cristatum strain into PDW culture solution, and culturing in a constant-temperature culture shaker at the temperature of 36 +/-1 ℃ and the rotating speed of 180r/min to obtain the bacterial solution enriched in eurotium cristatum mycelium pellets.

(2) And (3) wet fermentation: placing the berry tea leaves into a sterilized container, dropwise adding 20% of eurotium cristatum bacterial liquid for fermentation, wherein the dropwise adding amount is 4% of the total weight of the berry tea leaves, stirring and mixing uniformly to enable the berry tea leaves to fully absorb the bacterial liquid, filtering out the redundant bacterial liquid at the bottom of the tea leaves, and naturally fermenting in an environment with the temperature of 36 ℃ and the humidity of 45%. And when the fermentation is carried out to the third day, putting the strawberry tea leaves into a tea dryer for sterilization, setting the conditions to be 50 ℃, returning the strawberry tea leaves into the container for continuous natural fermentation for one hour after the sterilization is finished, and keeping the environmental conditions unchanged. And when the fermentation is carried out to the sixth day, drying the tea leaves in a tea drying machine, firstly setting the temperature to be 70 ℃ for half an hour, heating the tea leaves to be 100 ℃ after the fermentation is finished for half an hour, and sealing and storing the tea leaves as raw materials to blend the substituted tea after the fermentation is finished.

(3) Weighing and proportioning: weighing the materials according to the formula. Double check weighing. Before feeding, the appearance quality is checked, and whether impurities, mildew, peculiar smell and the like exist.

(4) Mixing: and putting the weighed materials into a mixer to fully mix the materials for 10 minutes, and putting the materials into a container for later use after mixing.

(5) Subpackaging: putting the mixed materials into a subpackaging machine, and filling into triangular nylon tea bags according to the mixture ratio of 1.0g of raspberry tea, 1.0g of momordica grosvenori flower, 1.0g of sweet osmanthus flower and 0.2g of stevia rebaudiana leaf, wherein the average filling amount is not less than 3g, and the weight of each bag is not less than 2.5 g. Sealing the triangular nylon tea bag by using a hand-press type plastic film sealing machine, wherein the gear of the sealing machine is controlled at 4-5.

(6) Inner packaging: and (3) packaging the manufactured triangular nylon tea bag into an inner membrane bag, and sealing by using an automatic plastic sealing machine, wherein the gear of the sealing machine is controlled at 4-5. The requirement is that the inner film bag has no damage and no dirt, the company icon on the outer surface is clear, the seal is tight, and no folds are formed. The total packaging amount of 3 groups of 10 packages is weighed every 30 minutes and recorded, and meanwhile, the inspection icon is clear, the sealing temperature state is normal, and the seal is tight without air leakage and wrinkles. The total net weight of 10 bags is required to be more than or equal to 30 g.

(7) And (3) outer packaging: and (5) coding the outer box by using a code spraying machine, and rechecking by a special person. The content is required to be accurate and the characters are clear and firm. And filling the small bags into an outer box according to the requirements of the product packaging specification. The required boxing quantity is accurate, and the packaging outer box is folded, flat, stiff and smooth and is not damaged. And (4) putting the packaging box which is checked to be correct into a thermal shrinkage packaging machine for plastic packaging, wherein the plastic packaging temperature is set to be 175 ℃. And printing the production date, the production batch number and the like on the outer box of the product, and rechecking by a special person. The content is required to be accurate and the characters are clear and firm. And filling into an outer box according to the product boxing requirement. The required packing quantity is accurate, the accessories are complete, and the box sealing is firm.

The fermented type berry tea prepared in example 4 has the following effects: the fermented type strawberry tea prepared by taking the strawberry tea, the momordica grosvenori flower, the sweet osmanthus flower and the stevia rebaudiana leaves as raw materials has the effects of protecting the liver, and the momordica grosvenori flower has the functions of relieving cough and reducing sputum, clearing heat and moistening lung, resisting aging, resisting cancer and benefiting skin and beautifying the face of momordica grosvenori kernels; the sweet osmanthus has the advantages of relieving cough, reducing phlegm, relieving asthma, eliminating blood stasis and beautifying, and the stevia rebaudiana leaves have the effects of helping digestion, promoting the functions of pancreas and spleen and stomach and clearing away heat and toxic materials. So that the tea has the functions of clearing lung, moistening intestines, maintaining beauty and keeping young.

Example 5

(3) Weighing and proportioning: weighing the materials according to the formula. Double-person rechecking and weighing. Before feeding, the appearance quality is checked, and whether impurities, mildew, peculiar smell and the like are abnormal or not is checked.

(5) Subpackaging: putting the mixed materials into a subpackaging machine, and filling into triangular nylon tea bags according to the proportion of 0.4g of raspberry tea, 2.5g of dried red dates and 0.1g of shredded ginger, wherein the average filling amount is not less than 3g, and the weight of each bag is not less than 2.5 g. And sealing the triangular nylon tea bag by using a hand-press type plastic film sealing machine, wherein the gear of the sealing machine is controlled at 4-5.

The fermented type berry tea prepared in example 5 has the following effects: the fermented strawberry tea prepared by taking the strawberry tea, the dried red dates and the shredded ginger as raw materials has the effects of protecting the liver, and the dried red dates have the effects of enriching the blood, delaying senescence and preventing osteoporosis; the shredded ginger has the advantages of diminishing inflammation, sterilizing, dispelling cold, warming, promoting blood circulation and relieving pain. So that it has the functions of invigorating qi, benefiting blood, beautifying and nourishing face.

Example 6

(3) Weighing and proportioning: weighing the materials according to the formula. Double check weighing. Before feeding, the appearance quality is checked, and whether impurities, mildew, peculiar smell and the like are abnormal or not is checked.

(5) Subpackaging: putting the mixed materials into a subpackaging machine, and filling into triangular nylon tea bags according to the proportion of 1.0g of raspberry tea, 1.8g of dried hawthorn and 0.2g of chrysanthemum, wherein the average filling amount is not less than 3g, and the weight of each bag is not less than 2.5 g. Sealing the triangular nylon tea bag by using a hand-press type plastic film sealing machine, wherein the gear of the sealing machine is controlled at 4-5.

(7) And (3) outer packaging: and (5) coding the outer box by using a code spraying machine, and rechecking by a specially-assigned person. The content is required to be accurate and the characters are clear and firm. And filling the small bags into an outer box according to the requirements of the product packaging specification. The required boxing quantity is accurate, and the packaging outer box is folded, flat, stiff and smooth and is not damaged. And (5) putting the packaging box which is checked to be correct into a thermal shrinkage packaging machine for plastic packaging, wherein the plastic packaging temperature is set to be 175 ℃. And printing the production date, the production batch number and the like on the outer box of the product, and rechecking by a special person. The content is required to be accurate and the characters are clear and firm. And filling into an outer box according to the product boxing requirement. The required packing quantity is accurate, the accessories are complete, and the box sealing is firm.

The fermented type berry tea prepared in example 6 has the following effects: the fermented strawberry tea prepared from the raw materials of the strawberry tea, the dried hawthorn and the chrysanthemum has the effects of removing food retention and resolving stagnation, astringing and stopping dysentery, promoting blood circulation and removing blood stasis and the like besides the effect of protecting the liver; the flos Chrysanthemi has antibacterial, blood lipid reducing, blood circulation improving, and immunity enhancing effects. So that the health food has the functions of invigorating spleen, promoting digestion, clearing away heat and reducing blood fat.

The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.

Claims

1. The preparation method of the fermented type strawberry tea is characterized in that the preparation method adopts a wet fermentation process of eurotium cristatum to improve the content of dihydromyricetin in the strawberry tea and reduce the content of substances causing bitter taste in the strawberry tea.

2. The method for making fermented strawberry tea according to claim 1, wherein the content of dihydromyricetin in the strawberry tea can be increased by more than one time before and after fermentation in the preparation method.

3. The method for making fermented strawberry tea according to claim 1, wherein the method comprises the following steps:

obtaining strains: culturing eurotium cristatum into a bacterial liquid enriched with mycelial balls of eurotium cristatum;

crushing: respectively putting various auxiliary materials into a pulverizer for pulverizing, and checking appearance quality before feeding to determine whether impurities, mildew, peculiar smell and other abnormalities exist;

4. The method for making fermented strawberry tea according to claim 3, wherein the strain is obtained by the following steps: obtaining eurotium cristatum from Fuzhuan tea, domesticating the strain in an environment rich in chlorogenic acid to obtain eurotium cristatum strain tolerant to the chlorogenic acid, inoculating the eurotium cristatum strain into PDW culture solution, placing the PDW culture solution in a constant-temperature culture shaker for culture at the temperature of 36 +/-1 ℃ and the rotating speed of 180r/min, and culturing for 3 days to obtain the bacterial solution enriched in eurotium cristatum mycelium pellets.

5. The method for making the fermented strawberry tea according to claim 3, wherein the wet fermentation specifically comprises the following steps: placing the berry tea leaves into a sterilized container, dropwise adding 20% of eurotium cristatum bacterial liquid for fermentation, wherein the dropwise adding amount is 4% of the total weight of the berry tea leaves, stirring and mixing uniformly to enable the berry tea leaves to fully absorb the bacterial liquid, filtering out the redundant bacterial liquid at the bottom of the tea leaves, fermenting for a certain time according to a natural fermentation process in an environment with the temperature of 36 ℃ and the humidity of 45%, and sealing and storing after the fermentation is finished.

6. The method for making the fermented strawberry tea according to claim 5, wherein the natural fermentation process specifically comprises: when the fermentation starts to the third day, placing the strawberry tea leaves into a tea dryer for sterilization, setting the conditions to be 50 ℃, returning the strawberry tea leaves into the container for continuous natural fermentation for one hour after the fermentation is finished, keeping the environmental conditions unchanged, when the fermentation is carried out to the sixth day, placing the strawberry tea leaves into the tea dryer for drying, setting the temperature to be 70 ℃ firstly, setting the fermentation time to be half an hour, and raising the temperature to be 100 ℃ after the fermentation is finished, and setting the fermentation time to be half an hour.

7. The method for making fermented berry tea according to claim 5, wherein the method for making fermented berry tea further comprises the remaining steps after the split charging step:

And (3) outer packaging: the outer box is coded by an ink-jet printer, a specially-assigned person rechecks the outer box, the required content is accurate and clear, the characters are clear and firm, the small bag is loaded into the outer box according to the requirement of the product packaging specification, the required box loading quantity is accurate, the packaging outer box is folded and flat, stiff and smooth and is free of damage, the packaging box after being checked to be correct is put into a heat-shrink packaging machine for plastic packaging, the plastic packaging temperature is set to be 175 ℃, the production date, the production batch number and the like are printed on the outer box of the product, the specially-assigned person rechecks the required content to be accurate, the characters are clear and firm, the outer box is loaded according to the requirement of product boxing, the required boxing quantity is accurate, the accessories are complete, and the box sealing is firm.

8. The method for preparing fermented strawberry tea according to claim 3, wherein the auxiliary materials comprise a combination of licorice and wrinkled giant hyssop, a combination of osmanthus fragrans and momordica grosvenori kernels, a combination of burdock and chrysanthemum, a combination of momordica grosvenori flowers, osmanthus fragrans and stevia rebaudiana leaves, a combination of dried red dates and shredded ginger, and a combination of dried hawthorn and chrysanthemum.