Fermentation method and apparatus for improving Pu'er tea theabrownine and polysaccharose substance component

Abstract

The invention discloses a fermentation method and an apparatus for improving Pu'er tea theabrownine and polysaccharose substance component. The method comprises the following steps: moistening Yunnan large-leafed green sun Maocha and placing the Yunnan large-leafed green sun Maocha into a special fermentation device to carry out ferment under a condition that the humidity is 80-90 percent, the temperature is28-35 DEG C and the oxygen content is 1.5 times of normal air, and the Yunnan large-leafed green sun Maocha can be obtained after the Yunnan large-leafed green sun Maocha is fermented for 25 days. The apparatus relates to the fermentation device which consists of a cabinet body (1), a mesh board conveying mechanism (2), a raking roller (3) and a reciprocating spreading conveyer (4), wherein the mesh board conveying mechanism (2) is arranged at the bottom inside the cabinet body, the raking roller (3) is arranged at the front end of the cabinet body, the reciprocating spreading conveyer (4) is arranged at the upper part of the cabinet body, and a side plate around the cabinet body is a stainless steel plate with densely arranged punched holes. The side plate in the front end of the cabinet body is a movable stainless steel punched hole mesh plate. In the invention, natural extracted stacking fermentation is changed into manual mixed stacking fermentation, and the fermentation time is shortened by 10 days compared with normal large-scale production with excellent quality of the product, therefore, the invention has the advantages of bronzing and bright soup color, dense and pure taste, sweet and dense perfume, small wastage of tea leaves, and the like, and indexes of aflatoxin tablets, coliform and pathogenic bacterium achieve the same level of red tea and green tea.

Description

technical field [0001] The invention relates to a fermentation method and equipment for increasing the components of theabrownin and polysaccharides in Pu'er tea. Background technique [0002] Pu'er tea is a unique geographical landmark product in Yunnan. Due to its special processing technology, profound cultural heritage and health care function on the human body, it is becoming more and more popular among consumers. However, due to the serious lag in scientific research on Puer tea, there are still many mysteries in Puer tea, such as the quality formation mechanism of Puer tea, the health care mechanism of Puer tea on human body, and the "more and more fragrant" of Puer tea. The unsystematic and in-depth research has led to ups and downs in the development of Pu'er tea. Since 1999, the Yunnan Tea Research Institute has successively studied the fresh leaves of Yunnan's large-leaved Pu'er tea raw materials, sun-dried green tea, finished Pu'er tea and the fermentation proces...

AI Technical Summary

Problems solved by technology

There are many problems in this fermentation process: firstly, the sanitation is not up to standard; secondly, the quality of tea fermentation is unstable and the sour time is long

Because it is piled on the ground for fermentation, the part of the tea leaves in contact with the ground cannot be ventilated and drained at all. If the water content is not properly controlled, the tea leaves in contact with the ground will rot, and the rotten tea leaves will produce an unpleasant smell. The taste will affect the final taste of the whole pile of tea leaves; the third is that the various indicators of the tea fermentation process are greatly affected by human factors, and it is difficult to control, so that the components such as theabrownin and polysaccharides in Pu-erh tea cannot reach the best value.

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