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Preparation of conventional Pu'er tea microbial colony seeds and application of microbial colony seeds in Pu'er tea fermentation

A technology of microorganisms and microbial flora, applied in the directions of microorganisms, microorganisms, biochemical equipment and methods, etc., can solve the problems of long fermentation period, incomplete flavor, and many miscellaneous bacteria, so as to overcome the long fermentation period, shorten the fermentation time, Overcome the effect of lack of flavor

Active Publication Date: 2012-07-11
TIANJIN TASLY GROUP
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to overcome the technical problems existing in the existing fermentation process, the present invention proposes a method for preparing a novel "traditional Pu'er tea microbiota seed", and inoculates the Pu'er tea microbiota seed into raw green tea for fermentation, stable The production of high-quality traditional Puer tea; because the "traditional Puer tea microbiota seed" contains all the microbial flora fermented by traditional Puer tea, the quality of Puer tea fermented by it is the same as that of traditional Puer tea, and the production is well controlled. The quality of each batch is the same and stable , shorten the fermentation time of traditional Pu'er tea, overcome the shortcomings of traditional Pu'er tea fermentation, such as long fermentation period, unstable product quality, many bacteria, and blindness; also overcome the artificial inoculation of one or two or several kinds of microbial fermentation preparations Compared with traditional Pu'er tea, the disadvantages of incomplete flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Traditional naturally fermented high-quality big-leaf tea [Camellia sinersis (L.) O. Kuntze var. assamica (Masters) Kitamura] Pu-erh tea is isolated from its microbiota, preparation of "traditional Pu-erh tea microbiota seeds" and its fermentation of Pu-erh tea.

[0027] A) Isolation of Pu'er tea flora: Take about 2g of traditional high-quality Pu'er tea that has just been produced by natural fermentation of big leaf tea, add it to a triangular flask filled with 18mL of pre-sterilized normal saline, shake it for 20 minutes, and make 10 -1 Microbial diluent; take 1 ml of the above 10 -1 Microbial dilution supernatant, added in 9 ml of pre-sterilized normal saline and shaken to make 10 -2 diluent; then take 1 ml of the above 10 -2 Microbial dilution, add to 9 ml of pre-sterilized normal saline and shake well to make 10 -3 diluent; and so on, to prepare 10 -1 to 10 -8 Dilutions of naturally fermented traditional Pu-erh tea microbial flora.

[0028]Take 0.1-0.2 millil...

Embodiment 2

[0039] Isolation of microbiota from traditional naturally fermented high-quality Dali tea [C. taliensis (W.W.Smith) Melchior] Pu-erh tea, preparation of "traditional Pu-erh tea microbiota seeds" and fermentation of Pu-erh tea.

[0040] A) Isolation of Pu'er tea flora: Completely according to the method for isolating its microbial flora from traditional natural fermented high-quality large-leaf tea Pu'er tea in Example 1, from traditional naturally fermented high-quality Dali tea Pu'er tea to isolate its microbial flora As a result, the microbial flora of traditional Dali tea and Pu'er tea 10 -6 22 single bacterium colonies appeared in the petri dish cultivated by the dilution liquid; its 22 single bacterium colonies were streaked and cultured and isolated in a petri dish filled with solid medium respectively to obtain pure strains, which were preserved for later use; the morphology observation and Physiological and biochemical tests showed that one of the colonies was harmful ...

Embodiment 3

[0049] Separation of microbiota from traditional naturally fermented high-quality camellia (wild tea) Pu-erh tea, preparation of "traditional Pu-erh tea microbiota seeds" and fermentation of Pu-erh tea.

[0050] A) Isolation of bitter tea Pu'er tea flora: fully follow the method of isolating its microbial flora from traditional natural fermented high-quality large-leaf tea Pu'er tea in Example 1, and isolate its microbial flora from traditional naturally fermented high-quality camellia Pu'er tea Cluster results, traditional camellia Puerh tea microbial flora 10 -5 33 single colonies and a combination of two colonies appeared in the culture dish of the dilution solution; the 33 single colonies and the combination of colonies were respectively streaked and cultured in a petri dish filled with solid medium to obtain 35 pure bacteria The morphological observation and physiological and biochemical tests of each colony microscope show that there are no harmful colonies, 11 colonies ...

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Abstract

The invention discloses a method for preparing conventional Pu'er tea microbial colony seeds and an application of the microbial colony seeds in Pu'er tea fermentation. The method comprises the following steps of: separating all microbial colonies from the high-quality Pu'er tea just produced by natural fermentation, and identifying the same bacteria and harmful bacteria; and removing the harmful bacteria, respectively culturing colonies except the harmful bacteria in a sterilized equal-weight tea or wheat-rice culture medium to obtain a pure strain culture, and performing inoculating fermentation and drying in the shade in green tea serving as a raw material to obtain high-quality Pu'er tea.

Description

Technical field: [0001] The invention relates to a method for preparing novel traditional Pu'er tea microbiota seeds, inoculating the Pu'er tea microbiota seeds into raw green tea for fermentation, and stably producing high-quality Pu'er tea. Background technique: [0002] Pu'er tea (Pu-Er tea) is originally produced in Yunnan, my country, and is currently being promoted to Guangxi, Sichuan and other places. It is produced by natural fermentation of large-leaf tea, wild tea, Dali tea and sun-dried green tea of ​​bitter tea as raw materials. The quality characteristics of Pu'er tea are brown in appearance and color, thick cords, mellow taste in the inner quality, outstanding aroma, red soup color, and reddish-brown leaf bottom. It has many physiological functions such as reducing fat, anti-aging, and preventing cancer. And it also has certain effects on preventing and treating cardiovascular and cerebrovascular diseases, anti-oxidation, enhancing immunity, and alleviating the...

Claims

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Application Information

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IPC IPC(8): A23F3/10C12N1/00
Inventor 金凤燮鱼红闪朱永宏李长文周水平
Owner TIANJIN TASLY GROUP
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