Pu'er tea yeast fermentation technology

A technology of yeast fermentation and Pu-erh tea, which is applied in tea treatment before extraction, etc. It can solve the problems of Pu-erh tea with many bacteria and low fermentation efficiency, and achieve the effects of shortening fermentation time, improving quality and delicious taste

Inactive Publication Date: 2015-01-28
YUNNAN DIANBOER BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] During the production process of Pu-erh tea, fermentation is an important step to determine the taste and effect of Pu-erh tea. Most Pu-erh teas in the prior art are naturally stacked and naturally fermented in the fermentation room. During the fermentation process, microorganisms are added to assist fermentation. This fermentation method It is relatively simple and the fermentation efficiency is low. After the fermentation is completed, the Pu-erh tea contains more bacteria.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Include the following steps:

[0030] 1) Cleaning, select the original Pu’er tea, add warm water with a mass ratio of 200% for soaking, the temperature of the warm water is 35°C, and the soaking time is 2.5 hours. After soaking, stir with a sterilized wooden stick for 15 minutes. After the stirring is completed , filter out the water, and then place the filtered raw Pu-erh tea in the fermentation chamber for fermentation;

[0031] 2) Fermentation, add yeast in the fermentation room, the mass ratio of the original Pu-erh tea to the yeast is 100:0.1, control the temperature of the fermentation room at 33°C, the air humidity at 88°C, the temperature of the original Pu-erh tea at 26°C, and the fermentation time for 10 hours. Check the air humidity every 1 hour, and keep the air humidity at 88°C during the fermentation period;

[0032] 3) Turn the tea, turn the original Pu-erh tea in the fermentation process, perform the first tea turning at 2 hours of fermentation, the sec...

Embodiment 2

[0038] Include the following steps:

[0039] 1) Cleaning, select the original Pu’er tea, add warm water with a mass ratio of 150% for soaking, the temperature of the warm water is 25°C, and soak for 1 hour. After soaking, stir with a sterilized wooden stick for 10 minutes. After stirring, Filter out the water, and then place the filtered raw Pu-erh tea in the fermentation chamber for fermentation;

[0040]2) Fermentation, add yeast in the fermentation room, the mass ratio of the original Pu-erh tea to the yeast is 100:0.1, control the temperature of the fermentation room at 26°C, the air humidity at 85°C, the temperature of the original Pu-erh tea at 22°C, and the fermentation time 8, Check the air humidity every 1 hour, and keep the air humidity at 85°C during the fermentation period;

[0041] 3) Turn the tea, turn the original Pu-erh tea in the fermentation process, perform the first tea turning at 1 hour of fermentation, the second tea turning at 2h-3h of fermentation, and...

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PUM

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Abstract

The invention discloses a Pu'er tea yeast fermentation technology. The technology comprises the following steps: (1) cleaning, (2) fermentation, (3) tea overturning, (4) stacking, (5) natural drying and (6) refining. According to the invention, Pu'er tea leaves are fermented in a fermentation room with the assistance of yeast, so that the cell membrane permeability of the Pu'er tea is increased, the enzymatic oxidation of polyphenols substances is promoted, the quality of the Pu'er tea is enhanced and the contents of water extracts, tea pigment, amino-acid and the like of the Pu'er tea are increased; as the Pu'er tea is produced through the adoption of the yeast fermentation technology, the fermentation time is distinctly shortened and the production efficiency is improved. The Pu'er tea, produced by adopting the yeast fermentation technology, is bright in color, full in shape, attractive in appearance, rich and strong in scent and rich in nutrition; the Pu'er tea water has a sweet and faint fragrance and is palatable; color, fragrance, taste, shape and nutrition of the original tea leaves are kept.

Description

technical field [0001] The invention relates to a yeast fermentation technology of Pu'er tea. Background technique [0002] Pu-erh tea is mild in nature and warms the stomach without hurting the stomach. This is especially obvious for cooked Pu-erh tea. The post-fermentation of Pu-erh tea is a series of complex changes in enzymatic oxidation and microbial activities. People with strong liver fire are easily excited or impulsive, irritable and irritable. It is suitable to drink raw Puer tea to reduce anger. 4 cups of Puer tea a day can relieve skin that is prone to itching or acne, and symptoms of deficiency fire such as dry mouth or bitter mouth will be gradually eliminated. In the study of the influence of Pu'er tea on human blood pressure, heart rate and cerebral blood flow graph, He Guofan, Lin Yuechan and others believed that the physiological state of cerebral blood vessels and cerebral hemodynamic state changed after drinking Pu'er tea. The data show that drinking P...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
Inventor 杨斌
Owner YUNNAN DIANBOER BIOTECH
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