2results about How to "Rich in composition" patented technology

This invention belongs to the field of microbial fermentation and food flavoring technology, and discloses a specific aroma-producing yeast strain XQU7 and its applications. This strain is *Hansenula polymorpha*. Hanseniaspora uvarum The strain, with accession number CCTCC M 2026992, produces a fermentation broth containing various volatile substances including esters, alcohols, acids, aldehydes, terpenes, and sulfur-containing compounds. It significantly enhances the content of characteristic aroma components such as octanoic acid, hexanoic acid, benzaldehyde, decanoic acid, benzyl alcohol, and D-limonene, resulting in complex flavors including fatty, fruity, sweet, ester, and fermented aromas, demonstrating excellent aroma-producing properties. This strain can be used to prepare fermentation flavor enhancers and aroma products, suitable for flavoring processing in food, beverages, seasonings, Fu brick tea, feed, and pet food, with a wide range of applications and significant industrialization value.

This invention belongs to the field of tea processing technology. It provides a novel comprehensive processing technique for improving the quality of summer and autumn black tea, comprising the steps of gentle shaking combined with UV-B-LED combined spectral withering, low-temperature controlled pressure gradient kneading, three-parameter linked dynamic fermentation, microwave-hot air coupled drying, and far-infrared variable-temperature aroma enhancement. Gentle shaking combined with UV-B-LED combined spectroscopy promotes the polymerization and transformation of flavor components; low-temperature controlled pressure gradient kneading allows for controllable cell breakage of tea leaves, promoting the outflow of tea juice; three-parameter linked dynamic fermentation increases the content of theaflavins and aromatic substances, improving the uniformity of fermentation; microwave-hot air coupled drying reduces aroma loss and improves drying efficiency; far-infrared variable-temperature aroma enhancement enriches the aroma of the tea, improves tea quality, and enhances the harmony and lasting sweetness of the tea soup. The resulting black tea has a complex aroma of flowers and honey, a bright red liquor, a mellow and refreshing taste, and a comprehensive sensory score as high as 95.6.