Production method for improving quality of Liupu tea

A production method, the technology of Liubao tea, is applied in the interdisciplinary fields of food engineering and biotechnology, which can solve the problems of being easily polluted, uncommon, and limited by space, so as to inhibit the growth of miscellaneous bacteria, accelerate growth and metabolism, and enrich extracellular enzymes Effect

Active Publication Date: 2010-03-17
GUANGXI UNIV FOR NATITIES
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current measure to overcome the difficulty of producing "golden flowers" is to put the pressed tea leaves (or pressed cakes) into the aging caves where Liubao tea is stored all the year round, because most of the aging caves have S. coronoidis The species are kept at constant temperature, constant humidity, and relatively airtight, which is conducive to allowing them to inoculate naturally again to achieve th

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment one (all bacterial classifications used are prepared with the method mentioned above)

[0026] 1. On the basis of the existing Liubao tea production process, when the production process of Liubao tea reaches the "initial steaming" step, the steaming temperature is 100°C and the steaming time is 45-50 seconds. The tea leaves are spread out to cool down and sprinkled with mountain spring water Make the water content of the tea leaves about 14%, and spray and inoculate with the spore suspension containing S. 4 pcs / kg of raw materials, after mixing evenly, carry out pile fermentation.

[0027] 2. On the basis of the existing Liubao tea production process, when the Liubao tea production process reaches the "re-steaming" step, the re-steaming temperature is controlled at 100°C for 50-55 seconds, the tea leaves are cooled to 40°C, and the tea fungus The seeds were crushed into powder and inoculated into the re-steamed tea leaves, the inoculated amount was 2.5g tea ...

Embodiment 2

[0029] Embodiment two (all bacterial classifications used are prepared with the method mentioned above)

[0030] 1. On the basis of the existing production process of Liubao tea, when the production process of Liubao tea reaches the "initial steaming" step, the steaming temperature is 150°C and the time is 8-10 seconds. The tea leaves are spread out to cool down and sprinkled with mountain spring water Make tealeaves moisture in 16%, spray and inoculate with preparation containing the spore suspension of Saccharomyces coronis, inoculation amount is 9.0×10 4 pcs / kg of raw materials, after mixing evenly, carry out pile fermentation.

[0031]2. On the basis of the existing Liubao tea production process, when the Liubao tea production process reaches the "re-steaming" step, the re-steaming temperature is controlled at 150°C for 15-20 seconds, the tea leaves are cooled to 42°C, and the tea leaves are steamed The strains were crushed and inoculated into the re-steamed tea leaves wi...

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PUM

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Abstract

The invention relates to application of eurotium cristatum in the production of Liupu tea, which belongs to the crossing field of food engineering and biotechnology. The production method for the Liupu tea is an improvement on the prior Liupu tea production flow through biotechnology, namely after primary distillation, a bacterial suspension containing eurotium cristatum spores is used for spray inoculation, and after redistillation, tea strains are crushed into pieces for inoculation again. Thus, when the Liupu tea is in composting fermentation, the eurotium cristatum can quickly become predominant bacteria to inhibit the growth of other bacteria, and when the Liupu tea is in ageing, golden flowers grow out frondently and universally so as to improve the quality of the Liupu tea. The application of the eurotium cristatum improves the quality of the Liupu tea, and solves the problems that in the prior art, the quality is unstable, the ageing time is long, the growing golden flowers aredifficult to control and are easy to pollute and the like. Simultaneously, the invention discloses a method for simply and easily obtaining and expanding the cultivation of eurotium cristatum strains.

Description

Technical field: [0001] The invention relates to the application of Saccharomyces coronoidis in the production of Liubao tea, which belongs to the cross field of food engineering and biotechnology. Background technique: [0002] Liubao tea is the most famous black tea in Guangxi, well-known at home and abroad, and is a traditional export product of Guangxi. [0003] The existing production process of Liubao tea: the initial production process is greening → kneading → stacking → re-kneading → drying; the replication process is sieving and shaping → picking stems and slices → blending → initial steaming → stacking fermentation → drying → Re-steaming → basket pressing (or cake making) → aging → packaging the finished product. [0004] The production of Liubao tea has to go through a unique "aging" process. The main purpose is to produce "golden flowers". The semi-finished products of Liubao tea pressed in baskets (or pressed cakes) are placed in an aging cave with a certain te...

Claims

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Application Information

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IPC IPC(8): A23F3/34A23F3/06A23F3/10
Inventor 姜明国陈尚广黄瑞乐江智云周灵映
Owner GUANGXI UNIV FOR NATITIES
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