Method for preparing pu'er tea fermentation mother culture

A technology for Pu'er tea and Pu'er tea leaves, which is applied in the field of preparation of Pu'er tea fermented koji, can solve problems such as no public reports, and achieve the effects of being favorable for quality, simple in preparation method and convenient in use.

CN101427717BInactive Publication Date: 2011-10-19YUNNAN AGRICULTURAL UNIVERSITY

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Patent Information

Authority / Receiving Office: CN · China
Patent Type: Patents(China)
Current Assignee / Owner: YUNNAN AGRICULTURAL UNIVERSITY
Publication Date: 2011-10-19
Estimated Expiration: Not applicable · inactive patent

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Abstract

The invention relates to a preparation method of Pu'er tea fermentation seed-starter, belonging to the Pu'er tea processing technical field. The preparation method comprises: processing ground mass, inoculating, cultivating and freeze-drying; concretely: a: crushing the tea-leaf ground mass into tea powder of 40mesh; sterilizing for 25min in a process retort at 0.1MPa and 121degree; natural cooling to room temperature; b: processing Aspergillus niger, Aspergillus glaucus and common penicillium into a PDA liquid medium suspension liquid with spore number ratio of 1:1:1 using conventional method and controlling the concentration of the zymogen being 10<5>-10<7>CFU / g after inoculating and controlling the ratio of tea leaf to PDA liquid culture being 4:1; c: inoculating on the PDA culture medium at 30degree for 40h; d: freeze vacuum drying the cultured seed-starter germ at -18degree until the water content is 8-10%, therefore the seed-starter is obtained. The preparation method has features of simple preparation method, low cost, convenient use and is favourable to increase the Pu'er tea quality and especially suitable for large-scale Pu'er tea production.

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Description

Technical field:

[0001] The invention relates to a method for preparing fermented Pu'er tea koji, which belongs to the technical field of Pu'er tea processing. Background technique:

[0002] In the production of Pu'er tea, the natural fermentation of Pu'er tea is a traditional process that has been used to this day. With the increase of people's demand for high-quality Pu'er tea, a new process of using microorganisms for Pu'er tea stack fermentation has appeared in recent years, which is conducive to the improvement of the quality of Pu'er tea.

[0003] Through document search, do not see the public report identical with the present invention. Invention content:

[0004] The object of the present invention is to provide a method for preparing fermented Pu-erh tea koji with simple preparation method and low cost.

[0005] The preparation method of the present invention is an improvement based on the traditional seed koji preparation method. The preparation method of the ...

Claims

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