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A technology for producing fermented tea by combining artificial inoculation and liquid fermentation process

A technology of liquid fermentation and fermented tea, which is applied in the field of food processing, can solve the problems of unautomatic control of the fermentation process, unstable product quality, and long fermentation cycle, and achieve the effects of shortening the fermentation cycle, mellow taste and sweetness, and short fermentation cycle

Active Publication Date: 2018-02-06
TIANJIN TASLY GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As a traditional fermented tea production method, the solid-state fermentation process has disadvantages such as uncertain strains, long fermentation cycle, high labor intensity, unautomatic control of the fermentation process, and unstable product quality.

Method used

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  • A technology for producing fermented tea by combining artificial inoculation and liquid fermentation process
  • A technology for producing fermented tea by combining artificial inoculation and liquid fermentation process
  • A technology for producing fermented tea by combining artificial inoculation and liquid fermentation process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Screening of dominant flora:

[0050] Using PCR-DGGE technology to analyze the dominant flora in the solid-state fermentation process of traditional Pu-erh tea, it was found that Penicillium vulgaris, Aspergillus niger, Candida rugosa, Bacillus coagulans and Brevibacterium were the dominant flora in the fermentation process of "Watui" ,

[0051] The screening method is as follows:

[0052] This method is to directly extract the total DNA from the Pu'er tea sample in the fermentation process, then perform PCR amplification, and then use DGGE (denaturing gradient gel electrophoresis) to separate the dominant bands. Each band represents a dominant microorganism. DNA sequencing was performed to confirm that the dominant species were Penicillium vulgaris, Aspergillus niger, Candida rugosa, Bacillus coagulans and Brevibacterium

Embodiment 2

[0054] Proportion screening of optimal strains:

[0055] The screening method is as follows:

[0056] With the dominant bacterial species in embodiment 1, carry out orthogonal experiment according to the different ratio of weight, final determined

[0057] Weight ratio: Penicillium vulgaris: Aspergillus niger: Candida rugosa: Bacillus coagulans: Brevibacterium = 1: 1: 4: 4: 4 (based on the dry weight of the thallus) The effect of the mixed strain is excellent.

Embodiment 3

[0059] Screening of the inoculum amount of bacteria:

[0060]The screening method is as follows:

[0061] According to different inoculum amounts of 0.1%, 0.5%, 1.0%, etc., the dominant strains are increased according to the gradient of 0.5%, until 10%, and fermented. The final inoculum amount is as follows:

[0062] The inoculation amount of bacteria is 0.1%~10%

[0063] The preferred inoculation amount is 0.5% to 2%.

[0064] A particularly preferred inoculation amount is 1-2%.

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Abstract

The invention provides a method for producing fermented tea products by combining artificial inoculation and liquid fermentation process. The method includes the following steps: step 1, crushing fresh tea leaves from Yunnan big leaf species or sun-dried green hair tea, extracting them with water, and filtering to obtain Water extract, or add water to obtain a tea-water mixture; step 2, add strains to the water extract or mixture obtained in step 1, and carry out liquid fermentation. The fermentation temperature is: 30°C-60°C, and the fermentation time is: 5-14 days ; Step 3, after the fermentation is finished, filter to obtain the fermented liquid; inactivate, centrifuge or filter the fermented liquid to obtain fermented tea juice; if necessary, concentrate and dry the fermented tea juice to obtain tea powder.

Description

technical field [0001] The invention relates to the field of food processing, in particular to the processing and preparation of tea. Background technique [0002] Dark tea belongs to post-fermented tea in tea, including Pu'er tea and Hunan black hair tea. Taking Yunnan Pu'er tea as an example, the traditional production process includes: using sun-dried green tea made from the fresh leaves of Yunnan big-leaf tea trees through processes such as killing greens, rolling, and sun-drying, and then fermenting ("wort pile"), steaming, etc. Kneading and molding to make finished Pu'er tea in various shapes. The "Wodui" process has always been considered the most critical process for the formation of the quality of fermented tea. The "Wodui" process is essentially a microbial solid-state fermentation process. The solid state fermentation of microorganisms (Solid State Fermentation, SSF) refers to the process in which microorganisms grow on the substrate in the absence of free water...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/10
Inventor 李长文徐咏全梁慧珍刘冰
Owner TIANJIN TASLY GROUP
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