Study On Functional Olive Leaf Black Tea

olive is a evergreen tree of olive family,has the characteristics of high medicinal value,rich nutrients and multiple comprehensive utilization,and is a precious medicine and food dual-purpose resource in China.Research and development to realize the effective use of waste olive leaves,to achieve the purpose of waste recycling,can not only promote the development and utilization of olive resources,improve the utilization of olive resources,but also bring great economic benefits.Social and ecological benefits.In this paper,a functional olive leaf black tea was developed with olive leaf as raw material,and applied basic research was carried out.In this paper,Aspergillus niger bran koji was prepared from Aspergillus niger H-09(which has strong cellulase production ability).The changes of cellulose and hemicellulose in olive leaves before and after fermentation and the identification of sensory characteristics were discussed.The results showed that under the treatment of 0.3w/w,20% water and 32?constant temperature,fermentation for 72 hours was the best fermentation condition for Aspergillus niger.The cellulase activity of Aspergillus niger reached 1250U/g after koji.Using sprout rice as raw material,by optimizing the fermentation conditions of strain M06 in solid fermentation,it was obtained that lactic acid was added as the best acidic nutrient during rice soaking,the optimum initial water content of substrate was 40 and 0.75 mL aseptic water was supplemented every 12 hours in the early stage of fermentation.On the 6th day of isothermal fermentation at 30?for Monascus,the secondary metabolites Monacolin K and ?-aminobutyric acid reached the highest level,and the content of Monacolin K reached 2.01mg/g and ?-aminobutyric acid content reached 2.01 mg/g,?-aminobutyric acid was cultured in 25?incubator for 3 days,respectively.The content of citrinin and aflatoxin B1 in Monascus rice was determined by HPLC,which was 0.12 mg/kg and 3.4?g/kg,respectively.In this chapter,olive leaves were used as raw materials to produce new functional black tea products for the first time.The secondary metabolites of Monascus were accumulated by the combined fermentation of Aspergillus niger bran koji and Monascus rice.The content of nutrients in black tea of olive leaves was 157.6?g/ml,?-aminobutyric acid 243.7?g / ml,tea polyphenol 42.59 mg/ml,hydroxytyrosol 3.49 mg/ml,the content of monacolin K was 157.6?g/ml,the content of ?-aminobutyric acid was 243.7?g/ml,and the content of tea polyphenol was 42.59 mg/ml.After fermentation,the shape of the finished product is regular,the tightness is moderate,even,the wettability is good;the tea soup is red and thick,bright and clear,and glossy The aroma is rich and pure,no different flavor;mellow,dry,slightly bitter,no odour.