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Quality control method for fermentation production of Pu'er tea

A technology of Pu'er tea and detection methods, which is applied in the direction of measuring devices, instruments, and material analysis through electromagnetic means, and can solve problems such as the inability to strictly guarantee the repeatability of microorganisms and the inability to suppress harmful microorganisms

Inactive Publication Date: 2013-10-30
TIANJIN TASLY GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method overcomes the disadvantages of relying entirely on experience in traditional open fermentation, unable to strictly guarantee the repeatability of microorganisms, and unable to inhibit harmful microorganisms

Method used

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  • Quality control method for fermentation production of Pu'er tea
  • Quality control method for fermentation production of Pu'er tea
  • Quality control method for fermentation production of Pu'er tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Take samples of Pu-erh tea that are turned every time in a fermentation cycle: entering the pile, turning the pile for the first time, turning the pile for the second time, turning the pile for the third time, and leaving the pile.

[0054]First extract the total DNA of microorganisms in the sample to be tested. The extraction method is: weigh 1g sample, add 200mg glass beads, use Omega soil DNA extraction kit to extract the treated tea sample, add 600ul SLX solution, shake at high speed for 10min to mix Uniformly, 70 degree water bath for 10min, mix the samples several times during this period, add 200ul SP2 solution, mix well, ice bath for 5min, centrifuge at 13000g for 5min. Transfer the supernatant to a new centrifuge tube, add 0.7 times isopropanol, invert and mix well, centrifuge at 13000g for 10min, discard the supernatant, invert on absorbent paper to dry, add 200ul elution buffer to the centrifuge tube, mix well, Dissolve DNA in a water bath at 65°C for 20 minu...

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Abstract

The invention relates to a quality control method for fermentation production of Pu'er tea. The quality of Pu'er tea is controlled through detecting a dominant bacterial community in a Pu'er tea fermentation process. According to the quality control method, the quality of Pu'er tea is controlled through monitoring a microorganism DNA DGGE (Deoxyribose Nucleic Acid Denaturing Gradient Gel Electrophoresis) fingerprint spectrum in the Pu'er tea fermentation process, Pu'er tea according with a specified spectrum belongs to a qualified product, and otherwise, Pu'er tea belongs to an unqualified product.

Description

technical field [0001] The invention relates to a quality control method of Pu'er tea, which controls the quality of Pu'er tea through the detection of dominant bacterial groups during the Pu'er tea fermentation process. Background technique [0002] Pu-erh tea is a loose tea and a pressed tea made from sun-dried green tea made from large-leaf tea unique to a certain area in Yunnan Province, and produced through a post-fermentation process. The color of Pu'er tea is brownish-reddish brown, the soup color is red, thick and bright, with a unique aroma, mellow taste and sweet aftertaste, and it is resistant to brewing. It has been verified by modern clinical medicine that Pu'er tea has a variety of health effects on the human body, such as lowering blood fat, lowering blood pressure, weight loss, preventing cardiovascular diseases, and anti-cancer effects. [0003] In the process of Pu-erh tea processing, stacking fermentation is the most critical process to form the quality o...

Claims

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Application Information

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IPC IPC(8): C12Q1/68G01N27/447
Inventor 李长文李巍梁慧珍刘冰张长霞山其木格
Owner TIANJIN TASLY GROUP