Method for producing instant fermented tea powder through liquid fermentation of microorganisms

A technology of liquid fermentation and fermented tea, applied in the field of food processing, can solve the problems of long production cycle, difficult product quality, cumbersome processing technology, etc., achieve good soup color and taste, shorten the fermentation cycle, and improve economic benefits

Active Publication Date: 2012-12-26
TIANJIN UNIV OF SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional solid-state fermentation method of Yunnan sun-dried green hair tea has disadvantages such as cumbersome processing technology, long production cycle, large equipment investment, high energy loss, and difficult control of product quality.

Method used

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  • Method for producing instant fermented tea powder through liquid fermentation of microorganisms
  • Method for producing instant fermented tea powder through liquid fermentation of microorganisms
  • Method for producing instant fermented tea powder through liquid fermentation of microorganisms

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The classified Yunnan big-leaf sun-dried green hair tea is subpackaged after washing microorganisms and leaching treatments (the specific production process of instant fermented tea powder is the same as that in the above embodiment, see Process 1 figure 1 (Shown), 50ml per bottle, placed in a shaker at 30°C and a rotating speed of 120r / min, cultured for 4 days, heated to 45°C, and a fermentation period of 6 days;

[0026] After the fermentation, the fermentation broth is boiled and inactivated, centrifuged, and suction filtered to obtain fermented tea juice, which is concentrated and dried to obtain instant tea powder. The yield of instant fermented tea powder is 23.86%, of which the theafucin content is 28.55% and the tea polyphenol content is 23.19%.

Embodiment 2

[0028] After grading, the Yunnan big-leaf sun-dried green hair tea is washed and extracted (process 1), cultured and fermented in a 30L fermentor at 35°C, 100r / min, and the fermentation cycle is 6d (specific production process Same as above);

[0029] After the fermentation, the fermentation broth is boiled to inactivate, centrifuged, filtered, and dried to obtain instant tea powder. The yield of instant fermented tea powder is 26.70%, the content of the brown pigment is 25.65%, and the content of tea polyphenol is 24.42%.

Embodiment 3

[0031] After the classification treatment, Yunnan Dayezhong Sun-dried Green Hair Tea is directly added to 35℃ water to obtain a tea-water mixture (such as figure 2 The instant fermented tea powder production process 2), each bottle of 70ml, placed in a shaker at 35°C, 100r / min, cultured for 4 days, heated to 45°C, and a fermentation period of 14 days; after the fermentation, it was subjected to coarse filtration and microfiltration. The instant tea powder can be obtained by filtering, concentrating and drying (the specific production process is the same as the above embodiment).

[0032] The yield of instant fermented tea powder is 25.09%, the content of the brown pigment is 16.38%, and the content of tea polyphenol is 24.65%.

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Abstract

The invention discloses a method for producing instant fermented tea powder through liquid fermentation of microorganisms, which belongs to the technical field of food processing. The method comprises the steps as follows: taking Yunnan large-leaf sundried crude tea as the raw material; eluting by the microorganisms, and leaching to obtain water extract; or directly mixing the tea and water to obtain a mixed solution of the tea and water; fermenting; deactivating; centrifugating; extracting to obtain fermented tea juice; and concentrating and drying to obtain the instant fermented tea powder. The instant fermented tea powder produced by the method is easily soluble in water and excellent in soup color and mouthfeel; the Yunnan large-leaf sundried crude tea is taken as the raw material, and the microorganisms on the surface of the tea are employed to realize the liquid fermentation; the fermentation period is 5-14 days, so that compared with the common stacking fermentation of the fermented tea, the fermentation period is greatly shortened; the production efficiency and the economic benefit of the fermented tea can be improved; and the industrial development, the liquefaction development and the automatic development of the tea are promoted.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a method for producing instant fermented tea powder by liquid fermentation. Background technique [0002] Tea originated in China and enjoys the reputation of "national drink". In addition to organic substances such as caffeine, catechins, terpenes, phenols, alcohols, carbohydrates, vitamins, proteins and amino acids, tea also contains calcium, phosphorus, iron and other minerals, which are beneficial to human health. . Therefore, tea drinking can have medicinal values ​​such as refreshing and eliminating fatigue, promoting body fluid and quenching thirst, anti-oxidation, anti-aging, anti-cancer, etc., in addition to nourishing and protecting the stomach, relaxing blood vessels, benefiting the heart, diuresis, sterilization and detoxification, and strengthening bones And other health benefits. Instant tea beverage is a kind of granular or powder that is easily so...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/08
Inventor 杜丽平肖冬光徐瑞雪郭学武王超董健张翠英陈叶福
Owner TIANJIN UNIV OF SCI & TECH
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