Puer tea added with saccharides for promoting fermentation and pile fermentation method thereof

A Pu-erh tea and sugar technology, applied in the field of Pu-erh tea and fermented piles that add sugar to promote fermentation, can solve the problems of difficult control, large loss of tea leaves, long fermentation cycle, etc., and achieve good effect, mellow taste and sweet taste Effect

Inactive Publication Date: 2013-09-25
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional Pu-erh tea (cooked tea) processing technology has many disadvantages such as long fermentation period (50-60d), unstable quality (varies in different origins and seasons), and large loss of tea leaves (loss rate 20%-30%). Can no longer meet consumers' demand for high-quality Pu'er tea
In recent years, although the quality of microorganisms has been improved by inoculating exogenous microorganisms or adding exogenous enzymes, the operation is complicated, difficult to control and high in cost.
Moreover, the current research on the small-scale rapid fermentation process of stacking is set under constant temperature and humidity conditions, and there is no report on small-scale natural stacking fermentation

Method used

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  • Puer tea added with saccharides for promoting fermentation and pile fermentation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1) Take 4kg of fresh Yunnan big-leaf sun-dried green hair tea as the mother heap, put it in a fermentation box with a size of 50×37×31cm, the height of the heap is about 25cm, weigh 16g (0.4%) of fructose, dissolve it in humidified water, pack In the watering can, use the watering can to evenly spray the mao tea until the water content is 45%, cover the box, and let it ferment naturally.

[0022] 2) On the second day after the tide, turn the tea sample back and forth several times to ensure that the tea sample is evenly moistened.

[0023] 3) Counting from the day of adding water, turn the heap every 6 days. Each time you turn the heap, you need to break up the agglomerates, and then turn it back and forth several times to ensure that the tea samples are evenly moistened, and then continue to pile up and ferment .

[0024] 4) After turning the tea leaves for 18 days, open the box cover, and monitor the sensory indicators (shape color, tea soup color, taste, aroma, leaf...

Embodiment 2

[0028] The difference between this embodiment and embodiment 1 is:

[0029] In step 1), weigh 10kg of Yunnan big-leaf sun-dried green tea as the mother heap, put it in a box with a size of 74cm×56cm×50cm, the height of the heap is about 30cm, weigh 40g of fructose, dissolve it in humidified water, and put it in a watering can In the process, use a watering can to spray evenly in the maocha until the tide water reaches a water content of 45%, cover the box, and let it ferment naturally.

[0030] In step 4), the optimal fermentation period is determined to be 25 days based on the above indicators.

[0031] The finished Pu'er tea obtained by this method has a well-clarified tea soup, a mellow taste with a sweet aftertaste, and a delicate fragrance. See Attached Table 1 for details.

Embodiment 3

[0033] The difference between this embodiment and embodiment 1 is:

[0034] Take 4kg of Yunnan big leaf sun-dried green hair tea that has been aged for more than 1 year, and the water content is 47% from tide water. Cover the box and place it in the laboratory for natural fermentation.

[0035] In step 4), the optimal fermentation period is determined to be 22 days based on the above indicators.

[0036] The finished Pu-erh tea obtained by this method is bright red and slightly transparent, with a mellow aroma. See Attached Table 1 for details.

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Abstract

The invention discloses puer tea added with saccharides for promoting fermentation and a pile fermentation method of the puer tea. The method comprises the following steps of: (1) taking Yunnan big-leaf sunned raw tea as a raw material, putting the raw tea in a fermentation box into a pile by a height ranging from 25cm to 35cm, wetting the raw tea by using moisturizing water until the moisture content of the raw tea ranges from 45% to 47%, wherein exogenous saccharide materials accounting for 0.2% to 0.6% of the weight of the raw tea are dissolved in the moisturizing water; and then closing the cover of the box for natural pile fermentation; (2) turning the pile every 5-7 d in the fermentation process and separating agglomerated puer; (3) after turning the pile three times, opening the cover of the box and continuing fermenting for 2-7 d; and (4) naturally drying the fermented tea sample in a shady, cool and dry place. According to the invention, fructose and pectin are selected as exogenous additives and added along with the moisturizing water to promote fermentation; and the puer tea under the technological conditions is short in fermentation period and good in taste.

Description

technical field [0001] The invention is an optimization method of tea fermentation technology, specifically a rapid fermentation method for adding exogenous sugar to promote fermentation. Background technique [0002] Pu'er tea is a special kind of tea made from Yunnan's characteristic big-leaf tea species. It is divided into raw tea and cooked tea. Raw Pu-erh tea is sun-dried green tea that has not been fermented, while cooked Pu-erh tea is obtained by fermenting raw Pu-erh tea through the action of microorganisms. In recent years, Pu-erh tea has been recognized and loved by more and more consumers for its remarkable physiological functions such as reducing fat and losing weight, anti-lipid peroxidation, anti-aging, and anti-cancer. However, the traditional Pu-erh tea (cooked tea) processing technology has many disadvantages such as long fermentation period (50-60d), unstable quality (varies with different origins and seasons), and large loss of tea leaves (loss rate 20%-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10
Inventor 刘通讯高力
Owner SOUTH CHINA UNIV OF TECH
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