Method for producing fermented tea using microorganism

A technology of microorganisms and fermented tea, which is applied in tea treatment before extraction, etc., can solve the problems of losing the original and nature of fresh tea leaves, cumbersome and complicated process links, and low production efficiency, so as to achieve simple and easy operation of process links and improve product quality , The effect of improving production efficiency

Inactive Publication Date: 2009-07-01
胡徐玉 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] There are following deficiencies in the existing tea fermentation process and technology: 1. The fresh tea leaves are all processed into finished raw tea after finishing, kneading and drying, and then enter the next process, and there is no limit to the time of entering the next process. Make the final product lose the originality and nature of fresh tea
3. Therefore, the microorganisms used for fermentation only involve the application of rel...

Method used

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Examples

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Embodiment Construction

[0020] The present invention is implemented through the following specific schemes, and the described implementation cases are not limited to the specific content of the cases.

[0021] Scheme 1: Take the cultivated large-leaf tea genus, 100 kg of fresh tea leaves with one bud and one leaf to one bud and five leaves or leaves grown in the same year, after killing greens, mechanically kneading into strands or clumps of tea leaves, using Its water content is controlled at about 40%. Add 300 grams of "fermentation factors" (Aspergillus niger 65%, Aspergillus oryzae 5%, Penicillium 5%, Bacillus subtilis 10%, yeast 15%), mix thoroughly and put in In the cleaned and sterilized stainless steel solid fermentation tank with a height of 80cm, the height of the material is 60cm, the fermentation temperature is not higher than 55°C, when the temperature is higher than 55°C, proper material turning and ventilation are carried out, and the fermentation time is 15 day, put the fermented mate...

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Abstract

The invention provides a method for producing fermented tea by biological engineering method. The invention absorbs the traditional tea fermentation process, and fully employs the achievements of modern fermentation biological engineering research. Multiple fungus, microzyme and probiotic bacteria, which satisfy the relevant industry requirements and meet with the microbe categories for natural fermentation tea, compose the microbe combination; after water-removing and rolling, the fresh tea leaves enter biofermentation process without external water source so that the quality and security of products can be guaranteed. The invention has few process links and simple operation, greatly reduces the fermentation period and improves the production efficiency, implements the technical scale; the fermented tea has the same health-care function as the tea preserved for many years, and has good smell, lasting appeal, color, soup color and excellent taste.

Description

Technical field [0001] The invention relates to a preparation method for fermenting and producing tea with a microbial method, and belongs to the technical fields of food fermentation engineering and tea production. Background technique [0002] Although the ingredients contained in tea are very complex, the ingredients in different teas are basically the same; through experiments, there are more than 450 kinds of organic compounds separated and identified, and about 15 kinds of inorganic mineral nutrients. The organic compounds that have been found to be directly related to the quality mainly include: polyphenolic compounds, alkaloids, proteins, aromatic substances, pectin, sugars, etc., which are the main components of soluble substances in tea. In addition, trace minerals, pigments, etc. are also dissolved in tea soup. The content of various components in different finished teas is not only related to the variety, season, tenderness, different cultivation management, gro...

Claims

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Application Information

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IPC IPC(8): A23F3/10
Inventor 胡徐玉胡杰
Owner 胡徐玉
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