Fermentation-method theabrownin preparation method

A technology of theabrownin and fermentation method, which is applied in the field of tea processing, can solve problems such as no public reports, and achieve the effects of high efficiency, fast speed, easy control of production conditions and environment

Inactive Publication Date: 2009-06-17
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Through document retrieval, do not see the

Method used

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  • Fermentation-method theabrownin preparation method
  • Fermentation-method theabrownin preparation method

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Embodiment 1

[0012] The present invention utilizes the method for microbial fermentation to obtain theabrownin rapidly, and the specific method is as follows:

[0013] A. Crush the tea to 60 mesh, sterilize it by ultraviolet light for 30 minutes, add deionized water according to the standard of 50% final water content of the tea leaves, at the same time, inoculate the commercially available food yeast or aspergillus in the water in proportion and add 1% Gallic acid or pyrogallic acid or glycine or glucose, food additives / tea raw material mass g / g, let stand for 60 minutes to allow the tea to fully and evenly absorb water, after the tea has fully absorbed water, seal it with a food preservative film. Then place it under the conditions of ventilation, 35 DEG C, and 60% humidity, and cultivate it in the dark for 20 days to obtain fermented tea leaves with high content of theabrownin.

[0014] B. Dry the fermented tea leaves at 60°C until the water content is 10%, soak for 30 minutes according...

Embodiment 2

[0022] Basically with embodiment 1. The difference is: in step A, the tea is pulverized to 70 meshes, the cultivation temperature is 45° C., and the humidity is 70%.

Embodiment 3

[0024] Basically with embodiment 1. The differences are: in step A, the tea is pulverized to 80 meshes, the cultivation temperature is 55° C., and the humidity is 85%.

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Abstract

A method for preparation of tea brown element using a fermentation method pertains to the field of processing technology. The method includes: A. comminuting the tea into 60-80 mesh, performing UV sterilization for 30min, adding deionized water, at the same time, adding saccharomycete or Aspergillus in the water, adding 1% of gallic acid or pyrogallic acid or glycin or glucose, standing for 60min, until using the food fresh keeping diaphragm to seal after the tea has fully absorbed the water; and then placing in the conditions of ventilation, temperature of 35-55 DEG C and humidity of 60-85%, for light-shading training for 20 days, to obtain the fermented tea with the tea brown element; B. the drying the fermented tea leaves dried at 60 DEG C to 10 percent moisture content, soaking for 30min in a solution with the feed liquid ratio of 1:50, filtering; extracting 100mL filtrate, adding 400mL edible alcohol, standing 3 hours after mixing, centrifugally filtrating, to obtain the crude extract of the tea brown element; and then using20% alcohol-water blend to dissolve the crude extract of the tea brown element, the obtained solution passing through the conventional concentrating and drying process to obtain the tea brown element. The present invention ahs advantages of easy control, fast velocity, high efficiency and no limitation of the producing seasons of tea leaves. efficient and not subject to seasonal restrictions on tea production advantages.

Description

technology field; [0001] The invention relates to a method for preparing theabrownin by a fermentation method, which belongs to the technical field of tea processing. Background technique: [0002] The water-soluble products of polyphenols are mainly theaflavins, thearubigins and theabrownins. Theabrownin is a general term for a class of products with a very complex structure formed by oxidative polymerization of catechins. During the processing of Pu-erh tea, 80% of theaflavins and thearubigins are oxidized and polymerized to form theabrownins, and their content becomes The astringency and bitterness of the tea soup are significantly reduced, coupled with the higher content of sugar and soluble water extracts, which form the material basis for the mellow taste of Puer tea and the reddish-brown soup color. The fermentation cycle of Pu-erh tea is usually 50-70 days, during which it needs to be continuously turned and flooded. The average content of theabrownin in Pu-erh tea ...

Claims

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Application Information

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IPC IPC(8): A23F3/18A23L1/29A23L1/30A23L33/105
Inventor 龚加顺周红杰彭春秀袁文侠李宝才
Owner YUNNAN AGRICULTURAL UNIVERSITY
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